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Toast with caviar & ruby

After dark, milk, and white, Callebaut has discovered a new, 4th type of chocolate: ruby.The flavor profile: the careful selection of the right cocoa beans combined with the proper processing in Belgium has resulted in an intensely fruity taste with fresh, tangy accents and creamy notes.

Ingredients

400gToast bread
350gPink caviar
100gFinest Belgian Chocolate Ruby RB1

Preparation

  1. Cut round shapes out of the bread (4 cm diameter).
  2. Toast these in a pan.
  3. Cut round shapes out of the caviar (3 cm diameter).
  4. Let rest in the refrigerator (4°C).
  5. Crystallize the Ruby RB1.
  6. Make a layer 2 mm thick.
  7. Cut rounds with a diameter of 4 cm.
  8. Let rest in the refrigerator (12°C).
  9. Sprinkle the crystallized ruby rocks over them.