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  • Toast Caviar & Ruby

Toast Caviar & Ruby

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1
  1. Toast Caviar & Ruby
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Toast Caviar & Ruby

Recipe components

Callebaut® ingredients
Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 10kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 2.5kg Callets

Ruby Chocolate - RB1 - 1.5kg Callets

Ruby Chocolate - RB1 - 1.5kg Callets

Ruby Chocolate - RB1 - 400g Callets

Ruby Chocolate - RB1 - 400g Callets

CHR-R35RB1-554

CHR-R35RB1-554

CHR-R35RB1-C51

CHR-R35RB1-C51

Toast Caviar & Ruby

IngredientsPreparation
  • 400g
    Bread toast

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

  • 350g
    caviar
  • 100g
    Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets

Decorate

Sprinkle crystalised ruby rocks on top.

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