Choco-Splitters in Champagne (Created by Laurent Van de Vijver - Jeunes Restaurateurs d'Europe Belgium)


Ingredients Preparation
200 ml of Champagne Stir for one minute to remove the bubbles. Heat up.
2 sheets of gelatine Add.
2 dessertspoons Callebaut Splitters Add when the jelly begins to thicken. Pour into a glass. Leave to harden in the fridge.

Cold Chocolate Drink

Ingredients Preparation
250 ml milk
cinnamon stick
Heat up together and create a vacuum with aluminium foil. Re-heat after 15 minutes.
175g Dark Chocolate Callebaut Strong 70-30-38NV Add. Dilute with water until you have the desired viscosity (texture).
Leave the chocolate drink to cool. Pour onto the jelly into the glasses.


Ingredients Preparation
50 ml Elderberry cordial
150 ml cream
300 ml water
Mix together and pour into the siphon. Finish with the Spuma.

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