Financiers and chocolate cream dip

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
Charles Nouwen - Global Director Product Exploration & Development chez AB-Inbev Belgium

level 1

These classic financiers only get better when you dip them into a rich, caramelly chocolate cream. The components are easy to make and can be served at any time of day: for afternoon tea, as a café gourmand or as a full-blown dessert.

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Recipe components

Callebaut® ingredients

Chocolate caramel cream with vanilla

Ingredients	Preparation
180g sugar 350g cream 1 grated vanilla bean 170g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823 60g butter	Caramelize the dry sugar and pour over the boiling cream and vanilla. Pour this liquid over the chocolate and butter and emulsify to 35°C. Serve in individual glasses.