Milk sugar free chocolate bavarois

With this recipe you can create a delicate milk chocolate bavarois (also bavarian cream or crème bavaroise) with a creamy, caramelly taste and a delightfully aerated texture. It's ideal to incorporate into pastries or desserts. We use Finest Belgian Chocolate with standard fluidity – check for the 3drops symbol on the packaging – for a bolder milk chocolate taste. Looking for more acidity and exotic aromatic notes? Then you may want to experiment with the Single Origin milk chocolates.

Level:: Easy

188 g

3.6% full cream milk
50 g

egg yolks
40 g

maltitol
380 g

Callebaut Milk Chocolate with Maltitol - MALCHOC-M - 5kg Block
380 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.