Toast Foie Gras & Ruby

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

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Recipe components

Callebaut® ingredients

Toast

Ingredients	Preparation
400g Bread toast	Cut out round shapes of 4 cm diameter. Toast in hot pan.
500g foie gras	Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C.
250g Callebaut - Finest Belgian Ruby Chocolate - RB1	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.

Port Wine Jelly

Ingredients	Preparation
6g gelatin leaves	Soften in cold water.
230g port wine 1g salt 2g pepper	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.

Fig Jam

Ingredients	Preparation
215g dried figs 33g caster sugar 4g lemon juice	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.