Dark sugar free 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 3drops on the packaging.

Level:

188 g

3.6% full cream milk
50 g

egg yolks
40 g

maltitol
312 g

Callebaut Dark Chocolate with Maltitol - MALCHOC-D - 5kg Block
422 g

35% cream

Boil milk. Beat egg yolks and maltitol until white and creamy. Add milk to the egg yolk mixture little by liittle. Mix well and poach the whole at 82°C.

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

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