Ingredients
-
580 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
- Milk Hazelnut 36%
- Dark Hazelnut 33%
- 250 g Milk
- 1000 g Whipping cream
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g
Recipe
Heat up the milk, add the rehydrated gelatin, then gradually pour it onto the melted chocolate, stirring to form an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Before you add it to the airy whipped cream, check your chocolate’s 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.
Mix using a spatula and pour out immediately.