TOAST ROQUEFORT & RUBY
• 400g toast bread • 100g Callebaut - Finest Belgian Rubychocolate - RB1 • 500g Roquefort cheese
Cut out round shapes of 4cm diameter. Toast in hot pan. Crystallize. Layer at 2mm thick. Cut out round shapes of 4cm diameter. Leave to set in fridge at 12°C. Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C. Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast.