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.

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