Toast Roquefort & Ruby

level 1

Used Callebaut products

Ingredients	Preparation
400g Bread toast	Cut out round shapes of 4 cm diameter. Toast in hot pan.
100g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Crystallise. Layer at 2 mm thick. Cut out round shapes of 4 cm diameter. Leave to set in fridge at 12°C.
500g Roquefort cheese	Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C.
Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast.