Chocolate Squares

Callebaut Dark Chocolate Strong 70-30-38NV


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.


800g Callebaut Milk Chocolate Mousse
1L milk


Whip together until you obtain a mousse.

Raspberry Jam

150g raspberries
100g sugar


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