Chocolate and Gingerbread Soup (Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)
|100 ml full cream milk||Heat up.|
Dark Chocolate Callebaut Strong 70-30-38NV
gingerbread (marinated in Coeur de Bière
Add and melt together.
Finishing and presentation
Serve in transparant glasses and top with lightly whipped cream. Sprinkle a few Callebaut Splitters on top.