INGREDIENTS (FOR 8 DICES)
- 160g of Block of Duck Foie gras with Pedro Ximenez
- 200 g of white chocolate coating
- 100 ml of balsamic vinegar of Modena
- 50g sugar
Melt cover bain-marie until warm. Take the Foie Gras dices of approx. 20 g with small skewers and dip them in chocolate. Boil the vinegar and sugar until a liquid texture but not covering the spoon. Let cool.
To taste, bathing the "bonbon" in vinegar syrup.