Slow baked belgian chocolate and fraise pave
Gently whisk the eggs and yolk together n strain and keep aside
Boil the Water, vanilla bean, salt and sugar until sugar dissolves
Strain the hot syrup and pour over the chopped Callebaut 70-30-38/811, let it rest for some time and then gently stir to mix.
Once the mixture reaches 45*C, add the egg mix and fold to get a smooth and shiny batter
Pour the mixture into the desired mould or silpat
Velvety red chocolate spray
Melt the chocolate and cocoa butter together, Keep it at 50*C
Enjoy your sinful silken dark chocolate indulgence with Callebaut!
Chef Vikas Vibhuti