Sweet Aphrodisiac
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
| Ingredients | Preparation |
|---|---|
| ginger | Clean and peel and cut into thin slices. Blanche 3 times in boiling water and then cook in syrup for 3 hours at 80°C. Leave to drain for one hour and roll in coarser granulated sugar. |
| Callebaut Dark Chocolate Strong 70-30-38NV | Pre-crystallise the chocolate. |
| Dip half of each slice of ginger into this and leave to harden in the fridge. | |
