Chocolate Squares

Callebaut Dark Chocolate Strong 70-30-38NV

Preparation

Pre-crystallise and spread a thin layer onto plastic cover. Once it is hard cut the chocolate into 12x4 cm squares. Press the chocolate between 2 metal sheets (or place a weight on top to stop the chocolate warping) and place in the fridge so that it can set.

Mousse

800g Callebaut Milk Chocolate Mousse
1L milk

Preparation

Whip together until you obtain a mousse.

Raspberry Jam

150g raspberries
100g sugar

Preparation

Boil together for 2 minutes and leave to cool.

Finishing and Presentation

Place a chocolate square onto a plate. Decorate with balls of chocolate mousse. Cover with another chocolate square. Top with raspberry jam, a few raspberries and finish with a final square of chocolate. Finish by drizzling Callebaut Red Fruit Topping around the plate.

Formulation courtesy of Callebaut