Chocolate Sauce with Game
(Created by Damien Vanderhoeven - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
| 1/2 bottle Banyuls | Boil and reduce. |
| 20g Dark Chocolate Callebaut Strong 70-30-38NV | Add. Continue to thicken until you have a syrup. |
| fleur de sel | Add. |
Finishing and presentation
Serve with a fillet of vension sprinkled with Callebaut Cocoa Nibs.
