Chocolate soup

Course Soup
Servings 10


  • 180 g Chocolate pure. minimal 70%
  • 10 g Chocolate. white
  • 5 dl Milk. full
  • 2 pcs Orange
  • 1 tranch Tyme
  • 1 pcs Gingerbread
  • 50 g Sugar


  • Melt the chocolate au bain marie. Bring the milk to the boil, remove from the heat and add the thyme and zest of half the oranges. Simmer for 15 minutes. Sieve the milk and bring to the boil once again. In the meanwhile, melt the white chocolate. Add the milk to the white chocolate while stirring. Then, add the melted dark chocolate. Continue stirring well. Let the soup cool down until use. Make beautiful zests from the other half of the oranges. Blanche the zests for a short while. Then, boil water and sugar and let the zests crystallize for 10 minutes. Cut the kruidkoek into crouton bits (cut the black crust off). Place on a oven tray let to dry in the oven at 180˚C for 15 minutes. Shake around once in a while. Pour the soup into small cups, decorate with the candied orange zests and place bowls with the croutons on the dining table.
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