Toast Foie Gras & Ruby

Cut out round shapes of 4 cm diameter. Toast in hot pan.

Cut out round shapes of 3 cm diameter. Leave to rest in
fridge at 4°C.
 

Crystallise. Layer at 2 mm thick. Cut out round shapes
of 4 cm diameter. Leave to set in fridge at 12°C.
 

Once chocolate is set, reserve discs at room temperature.

Soften in cold water.

Add. Pour jelly in jars to cover foie gras toast. Refrigerate.

Pour onto plate with 4 edges. Refrigerate at 4°C.
Cut small squares after 2 hours.
Reserve in fridge at 4°C.
 

Bring to simmer in saucepan over medium-low heat while
stirring. Cover and simmer over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.