Bresc BV

Bresc Snicker breakfast

Bresc Snicker breakfast

Used bresc products


  • 8 slices sugar loaf (1 cm thick)
  • 100 g Bresc tapenade figs 
  • 100 g couverture chocolate, milk
  • 50 g peanut butter
  • 20 g peanuts, chopped
  • mint 

Preparation method

Toast the slices of sugar loaf in the oven for 3 minutes at 200 °C, then allow to cool. Melt the chocolate au bain-marie and keep it on a low flame. Spread the peanut butter on the slices of sugar loaf and then spread the fig tapenade on top. Sprinkle the chopped peanuts over the slices of sugar loaf. Sprinkle every slice with the lukewarm chocolate and garnish with mint.