Ingredients
-
255 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%
- 125 g Whole milk
- 125 g Whipping cream
- 200 g Egg whites
- 60 g Sugar
- 3 g Gelatin
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Recipe
Heat the milk and cream, then add the rehydrated gelatin.
Gradually pour 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 is at 42-45°C (110-115°F) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites.