Toast Roquefort & Ruby

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

Toast Roquefort & Ruby

IngredientsPreparation
  • 400g
    Bread toast

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

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

  • 500g
    Roquefort cheese

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

Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast.