Chocolate and Gingerbread Soup (Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
| 100 ml full cream milk | Heat up. |
|
100g
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.
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