Cocoa blast
“Conching helps to shape a homogenous chocolate in texture, but also in taste. A sensation that this dark chocolate crémeux represents precisely in the same way: a wellbalanced taste and texture. Very smooth.”
- Level:
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Medium
Cocoa blast
Ingredients: Cocoa blast
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437 g35% cream
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218 g3.6% full cream milk
Preparation: Cocoa blast
Boil together.
Ingredients: Cocoa blast
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58 gglucose syrup DE 40
Preparation: Cocoa blast
Heat in the microwave.
Ingredients: Cocoa blast
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78 gegg yolks
Preparation: Cocoa blast
Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs.
Temper and boil to 82°C while stirring.
Ingredients: Cocoa blast
Preparation: Cocoa blast
Pour previous mixture over chocolate and emulsify.
Mould and freeze.
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