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Dark chocolate bavarois

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

Darlk chocolate bavarois

Ingredients

  • 1.7 oz
    egg yolks

Preparation

Beat until white and creamy.

Ingredients

  • 2.5 oz
    glucose syrup DE 60
  • 7.3 oz
    Whole milk

Preparation

Boil together and pour half over the egg yolk mixture. Mix well and poach the whole at 82°C.

Ingredients

Preparation

Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.

Ingredients

  • 0.9 lb
    35% cream

Preparation

Whip up and add when previous mixture is at 30°C.

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Brazil

Very intense bitter and sour cocoa flavour. Fruity notes of unripe banana and smoky hints.
More info

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