Ruby Chocolate Crème Brûlée

Preheat your oven to 160°C/140°C Fan/Gas 3.

Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside.

In large bowl, beat egg yolks and sugar together until pale.

Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175ml - 200 ml).

Place in to a deep roasting tray and pour freshly boiled water halfway up the sides of the roasting tray.

Bake for 15-20 minute or until just set.

Refrigerate for at least 3 hours.

To serve, sprinkle remaining sugar on top of the crème brûlées and caramelise with a chef’s blow torch or place under a hot grill.

Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Crispearls.