Cappuchoco Caramel (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Cappuchoco

Ingredients Preparation
600g milk
200g cream
250g Callebaut Dark Chocolate Strong 70-30-38NV
Bring to the boil together and whisk until it reaches boiling point.

Caramel cream

Ingredients Preparation
150g Callebaut White Chocolate Mousse
150g milk
150g cream
60g Caramel Topping
Mix together cold and beat until you have a light fluffy cream.

Finishing and presentation:
Serve Cappuchoco in a glass and finish with a layer of caramel cream.