Chocolate and sago pudding

level 1

“With a bit of imagination, freshly harvested cocoa beans kind of look like sago pearls. And the light sweetness of sago pudding matches well with the fruity flavour of satongo chocolate.”

Recipe components

Callebaut® ingredients

Dark chocolate crémeux

  • 400g
    3.6% full cream milk
  • 100g


  • 90g
    egg yolks
  • 50g

Whip up and mix in.
Cook at 85°C.

Pour over and stir well.
Avoid air bubbles.

Pour in glasses (1/3 full) and leave to set in fridge for 2 hours.

Sago pudding

  • 1As needed
    sago pearls
  • 2As needed
    cold water

Boil quickly and boil for 20 minutes until pearls become translucent.

Strain hot water.
Pour into cold water immediately.

Add to the pearls.

Pour slowly on top of chocolate crémeux before serving.