Chocolate cup with trappist beer and dark chocolate
level 2
What happens when a Brazilian chef looks at Belgium's best? You get beer and chocolate in the lead role. It can't get much better than this. Maybe they're not the easiest flavours to pair, yet in this case the flavours really complement each other extremely well. You can either serve them in small chocolate cups or in an open moulded chocolate shell.
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Recipe components
Callebaut® ingredients
Mousse
| Ingredients | Preparation |
|---|---|
Melt. | |
| Warm 45°C. Pour over the chocolate and mix. |
| Incorporate into the ganache. |
Raspberry & fig coulis
| Ingredients | Preparation |
|---|---|
| Cook. |
Beer foam
| Ingredients | Preparation |
|---|---|
| Warm. |
| Add. |
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