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.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info