Chocolate soup 'Pur Caraïbes' with gingerbread croutons

by Bruno d'Angelis,
   
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Chocolate soup

  • 250g whole milk
  • 50g cream
  • 50g Acacia honey
  • 280g chocolate "Pur Caraïbe"

Gingerbread

  • 400g milk
  • 400g honey
  • 400g butter
  • 400g flour
  • 30g chemical yeast
  • 10g cinnamon
  • 3g salt
  • 2 cloves
  • 1g nutmeg
  • 10g aniseeds
  • 1 dash Ricard
  • Orange and lemon zest

Chocolate soup: Heat the milk, cream and honey and pour over the chocolate. Mix together and store in the fridge.

Gingerbread: Mix the flour and yeast with the hot milk, honey and butter. Add the spices and pour into a cake pan, and cook for about 45 min at 160º.

Dressing: Reheat the chocolate soup and serve in a deep plate. Sprinkle with gingerbread croutons and preserved orange zest.

Serve immediately.

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