Menu

Raspberry and chocolate (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Chocolate squares

Ingredients Preparation
Callebaut Dark Chocolate Strong 70-30-38NV Pre-crystallise and spread a thin layer onto plastic cover. Once it is hard cut the chocolate into 12x4 cm squares. Press the chocolate between 2 metal sheets (or place a weight on top to stop the chocolate warping) and place in the fridge so that it can

Mousse

Ingredients Preparation
800g Callebaut Milk Chocolate Mousse
1L milk
Whip together until you obtain a mousse.

Raspberry jam

Ingredients Preparation
150g raspberries
100g sugar
Boil together for 2 minutes and leave to cool.

Finishing and presentation
Place a chocolate square onto a plate. Decorate with balls of chocolate mousse. Cover with another chocolate square. Top with raspberry jam, a few raspberries and finish with a final square of chocolate. Finish by drizzling Callebaut Red Fruit Topping around the plate.


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