Chocolate Yoghurt Pots

Callebaut

Callebaut

Standard Supplier 6th June 2016

Chocolate Yoghurt Pots

Breakfast On the Go ideas– using one simple chocolate Ganache recipe Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center

Ingredients

  • • 100g Whipping Cream
  • • 50g Callebaut® Finest Belgian Dark Chocolate 811NV
  • • Honey coated muesli, fresh raisins with Callebaut Cocoa Nibs ( NIBS-S502-X47) and bakestable chocolate chips Callebaut ® (VH-9466-554)

Method

• Place the dark chocolate Callebaut 811NV and cream together in a plastic bowl and heat in a microwave for 30 seconds. If the chocolate has not melted, heat at 10 second intervals until melted.
• Stir well to create a smooth emulsion.
• Pipe a layer of 25 g of chocolate sauce on the base of a glass jar.
• Allow to set for 30 minutes.
• Top up the jar with 75 g natural yoghurt, and sprinkle with the muesli, fresh raisins, cocoa nibs and bakestable chocolate chips.

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