Porridge with Chocolate Sauce

Callebaut

Callebaut

Standard Supplier 6th June 2016

Porridge with Chocolate Sauce

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

Ingredients

  • • 100g Whipping Cream
  • • 100g Callebaut Finest Belgian Dark Chocolate 811NV
  • • Honey coated muesli, fresh raisins, dried fruits, seeds, Callebaut Cocoa Nibs (NIBS-S502 ) and bakestable chocolate drops (VH-9466-554)

Method

• Place the dark chocolate 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 spiral of real chocolate sauce on top of the porridge.
• Sprinkle with the muesli, fresh raisins, dried fruits, seeds, cocoa nibs and bakestable chocolate drops.