Toast Caviar & Ruby

Created by

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

Recipe components

Callebaut® ingredients

Toast Caviar & Ruby

IngredientsPreparation
  • 400g
    Bread toast

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

Decorate

Sprinkle crystalised ruby rocks on top.