Ingredients
-
400 g
P125 Coeur de Guanaja 80%
- P125 Coeur de Guanaja 80%
- Guanaja 70%
- Caraïbe 66%
- Nyangbo 68%
- Macaé 62%
- Almond & hazelnut praline 50%
- Caramélia 36%
- Jivara 40%
- Opalys 33%
- Blond Dulcey 32%
- Milk gianduja
- Almond paste from provence 70%
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g
Recipe
Carefully weigh all the ingredients.
First pour the milk or water into your saucepan.
Bring the milk and glucose to a boil.
Mix the egg yolks, sugar and dextrose.
Pour the hot glucose and milk mixture over the sugar and yolks.
Cook at 84°C (235°F).
Gradually pour the Crème Anglaise onto the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Cool the mixture to 30-35°C (85-95°F) and add the whipped cream (which has the texture of a mousse).
Pour it into a mold.