Belgian Melken Chocolate Dip
- 300g Belgian Melken Milk Chocolate 33% Cocoa
- 200g of milk cream
- 20g of soluble coffee
- Fresh and dried fruit, cookies and chocolate dips
Modo de preparo
Pour the instant coffee over the cream, mix and set aside until dissolved.
Then, place the mixture of cream and coffee in the bowl with the Melken Belgian Milk Chocolate 33% cocoa and microwave every 30 seconds at medium power until the chocolate melts completely.
Use a hand mixer to emulsify (mix) the ganache perfectly.
Make skewers with fresh and dried fruit, cookies and chocolate dips to dip in Belgian ganache.