Menu

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.

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