Belgian Chocolate Chips

1. Salty Chocolate Chips

Put on a baking tray finely rasped parmesan cheese and let it bake in an oven at 160 °C until the color changes to light brown/yellow. Keep dry after baking. Melt together both Belcolade Selection Blanc 28% Cacao-Trace and Belcolade Origins Blanc Dominican Republic 31% chocolates and temper them. Add the broken grilled parmesan cheese and the roasted chia seeds with the sea salt. Use a stencil mould to shape the parmesan cheese chocolate chips and leave to crystallize.