Chocolate yoghurt pots

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Used Callebaut products

Chocolate sauce

IngredientsPreparation

Place together in a plastic bowl and heat in a microwave for 30 seconds. If the chocolate has not melted, heat at 10 second intervals until melted.
Stir well to create a smooth emulsion.

Pot filling

IngredientsPreparation

Pipe a layer of 25 g of chocolate sauce on the base of a glass jar. Allow to set for 30 minutes.

Top up the jar with natural yoghurt, and sprinkle with the chosen ingredients.