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
Whip together until you obtain a mousse.
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