Chocolate cups with smoked trout | callebaut.com
Another perfect example of how chocolate can work wonderfully well with savoury smoky flavours such as smoked trout. In this recipe it’s paired... read more
Ingredients
- 1 leaf/leaves gelatin
- 10 cl dry sherry
- 25 g fish fumet
- 100 g smoked trout
- 25 cl smooth double cream
- Q.S. pectin
- 25 cl Pedro Ximénez sherry
- Q.S. Callebaut Deco&Textures - A la Carte Cups Dark
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