MOUSSE TEXTURES
3.5
3.5
LIGHT CHOCOLATE MOUSSE A Creation by L’École Valrhona
3 Days - Between 2-4°C (35-40°F)
Freezing is possible
Ingredients
-
510 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%
- 500 g Whole milk
- 1000 g Whipping cream
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For
g
Recipe
Heat the milk and add the rehydrated gelatin.
Gradually pour the hot milk over the partially melted chocolate, stirring to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Check the temperature – It should be 26-29°C (80-85°F) for white and blond-colored chocolates, 31-34°C (90-95°F) for milk chocolates and 39-42°C (100-110°F) for dark chocolates. Pour the chocolate onto the airy whipped cream.
Pour out immediately. Freeze.