Dark chocolate bavarois
Bavarois (also bavarian cream or crème bavaroise) is a delicate French chocolate dessert with a creamy, aerated texture. This recipe yields a bavarois with a deep, dark colour and an intense chocolate taste – deliciously light and an absolute favourite on the dessert menu. For the perfect end result our chefs recommend using Finest Belgian Chocolate or a Single Origin chocolate – if you're more into explicit and aromatic flavour nuances – with standard fluidity, indicated with 💧💧💧 on the packaging.
- Level:
-
Easy
Dark chocolate bavarois
Ingredients: Dark chocolate bavarois
-
1.6 ozegg yolks
Preparation: Dark chocolate bavarois
Beat until white and creamy.
Ingredients: Dark chocolate bavarois
-
2.4 ozglucose syrup DE 60
-
7.2 ozWhole milk
Preparation: Dark chocolate bavarois
Boil together and pour half over the egg yolk mixture. Mix well and poach the whole at 82°C.
Ingredients: Dark chocolate bavarois
-
9.3 oz
Preparation: Dark chocolate bavarois
Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.
Ingredients: Dark chocolate bavarois
-
0.9 lb35% cream
Preparation: Dark chocolate bavarois
Whip up and add when previous mixture is at 30°C.
Comments