Chocolate and sago pudding

level 1

“With a bit of imagination, freshly harvested cocoa beans kind of look like sago pearls. And the light sweetness of sago pudding matches well with the fruity flavour of satongo chocolate.”

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Recipe components

Callebaut® ingredients

Dark chocolate crémeux

Ingredients	Preparation
400g 3.6% full cream milk 100g cream	Boil.
90g egg yolks 50g sugar	Whip up and mix in. Cook at 85°C.
200g Callebaut - Blend of Origins - Dark Origin Chocolate - Satongo - 2.5kg Callets	Pour over and stir well. Avoid air bubbles.
Pour in glasses (1/3 full) and leave to set in fridge for 2 hours.

Sago pudding

Ingredients	Preparation
1 sago pearls 2 cold water	Boil quickly and boil for 20 minutes until pearls become translucent.
Strain hot water. Pour into cold water immediately.
Q.S. Cointreau Q.S. CEW-CC-W1CRI	Add to the pearls.
Pour slowly on top of chocolate crémeux before serving.