Ingredients
-
520 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
- 640 g PÂTE À BOMBE
- 220 g Whole milk
- 800 g Whipping cream
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For
g
Recipe
Complete the following Essential beforehand
Ingredients
- 240 g AN Gold powder
- 100 g Eggs
- 180 g Sugar
- 120 g Water
For 640 g
Recipe
Poach the egg yolk, egg, sugar and water mixture in a bain marie at 83°C (185°F).
Beat at a medium speed.
Stop before your mixture has completely cooled and use immediately.
Heat the milk and add the rehydrated gelatin if necessary.
Gradually pour over the melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
As soon as the mixture is smooth, check the temperature: 45-48°C (115-120°F) for white and blond-colored chocolates; 50-53°C (120-125°F) for milk chocolates; and 55-58°C (130-135°F) for dark chocolates. Add the Italian meringue and the rest of the mousse-textured whipped cream.