Crème Brûlée with Fondant Chocolate (Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
1.2 L cream
200g Dark Chocolate Callebaut Strong 70-30-38NV
Heat up together.
12 egg yolks
200g sugar S2
Beat together and heat up to 80°C. Strain through a fine sieve and pour into small moulds or deep plates. Cool for 12 hrs.

Finishing and presentation
Sprinkle with Callebaut Splitters and a leaf of mint dipped in sugar.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info