Callebaut

Chocolate risotto

This recipe was from a series of Italian cooking classes from Chef Daniela. This is what my daughter wanted for her birthday cake this year! 1.5 litre full cream milk Vanilla bean, cut and scrape out the seeds ¼ cup caster sugar 50g butter 330g Arborio rice 200g dark chocolate, chopped (I use Callebaut callets)Continue reading “Chocolate risotto”

Hot chocolate

This recipe was given to me by “Pascal” (very French). He made this hot chocolate in his patisserie in Washington USA before he moved to Australia. It’s very decadent and “Callebaut, finest Belgian chocolate” is divine! I make this in my Pillivuyt hot chocolate maker. Magbifique Day 1 Prepare the ganache 750g Pure cream 75gContinue reading “Hot chocolate”