Ricotta Beignets with Caramel Chocolate Sauce These light and airy treats feature the refreshing zip of orange coupled with rich ricotta cheese, and are drizzled with a thick, creamy blend of caramel and chocolate for the perfect finish. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Ricotta Beignets

Ingredients	Preparation
4 whole large eggs 75 g sugar 3 g salt 5 g orange zest 450 g high quality ricotta	In a bowl, mix the eggs, sugar, salt, orange zest and ricotta cheese with a whisk at low speed.
280 g all purpose flour 2.5 g baking powder	Sift the flour and baking powder together, then gently fold into the ricotta mixture using a spatula. Do not overmix.
Refrigerate the dough overnight. The following day, gently scoop the dough with a small ice cream scoop into hot oil (330°F) and fry them until golden brown. Dust with confectioner's sugar.

Ingredients	Preparation
530 g whole milk 3.5%	In a saucepan, heat up the milk to a simmer.
200 g Callebaut Cocoa Mass 100% (Callets or coarsed block) 900 g Callebaut Caramel Loaf	Add the cocoa mass to the milk, then stir in the caramel. Add the cocoa mass to the milk, then stir in the caramel after cutting into small pieces.
Using a whisk, mix well on low heat until the caramel is completely melted and the sauce is smooth.

Best served warm, drizzled with warm Caramel Chocolate Sauce.