Choco-Splitters in Champagne
(Created by Laurent Van de Vijver - Jeunes Restaurateurs d'Europe Belgium)
Jelly
| Ingredients | Preparation |
|---|---|
| 200 ml of Champagne | Stir for one minute to remove the bubbles. Heat up. |
| 2 sheets of gelatine | Add. |
| 2 dessertspoons Callebaut Splitters | Add when the jelly begins to thicken. Pour into a glass. Leave to harden in the fridge. |
Cold Chocolate Drink
| Ingredients | Preparation |
|---|---|
|
250 ml
milk
cinnamon stick |
Heat up together and create a vacuum with aluminium foil. Re-heat after 15 minutes. |
| 175g Dark Chocolate Callebaut Strong 70-30-38NV | Add. Dilute with water until you have the desired viscosity (texture). |
| Leave the chocolate drink to cool. Pour onto the jelly into the glasses. | |
Spuma
| Ingredients | Preparation |
|---|---|
|
50 ml
Elderberry cordial
150 ml cream 300 ml water |
Mix together and pour into the siphon. Finish with the Spuma. |
