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.
