Ingredients
-
165 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- Jivara 40%
- Orizaba 39%
- Bahibe 46%
- Andoa Milk 39%
- Tanariva 33%
- Azélia 35%
- Caramélia 36%
- Satilia Milk 35%
- Equatoriale Milk 35%
- Ivoire 35%
- Opalys 33%
- Waina 35%
- Blond Dulcey 32%
- Blond Orelys 35%
- Almond inspiration
- 600 g Whole milk
- 40 g Sugar
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For
g
Recipe
Warm up the milk and drizzle in the sugar and pectin mixture.
Bring to a boil while stirring.
Gradually pour part of the hot milk onto the chocolate, use a spatula to create an emulsion, and mix using an immersion blender.
Incorporate the rest of the milk, then mix again.
Pour out at approx. 45-50°C (115-120°F).