Schreiegg’s Post Beer Chocolates

A bean recipe for every taste:

*20-25 half shells Prepare a jam from the beer and jelling sugar and fill the half shells half full with it and cool.

Chop the chocolate on a board and place in a large enough bowl. Let the whipped cream bubble up briefly, remove from the kitchen stove on the spot, cool for a few seconds and pour over the chocolate. Then carefully stir the mixture with a whisk in a circular motion from the inside out, then pour in the vodka…. Cool the chocolate cream until the cream is ready to be piped.

The menu Thai chicken broth with crab tails, lemongrass and coconut milk Peppered fillet of salmon trout with Sichuan pepper and carrot-ginger jus Two kinds of “Osterberger” lamb with artichoke hearts-beans vegetables and casserole of potatoes and goat cream cheese Orange-chocolate mousse with poached Riesling pear Beer pralines

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