Ingredients
-
250 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 Milk 35%
- Extra Dark 53%
- Satilia Dark 62%
- Xocoline 65%
- CAFÉ NOIR
- DARK ORANGE
- P125 Coeur de Guanaja 80%
- Jivara 40%
- Orizaba 39%
- Bahibe 46%
- Andoa Milk 39%
- Tanariva 33%
- Azélia 35%
- Caramélia 36%
- Satilia Milk 35%
- Equatoriale Milk 35%
- Xocoline Milk 41%
- Ivoire 35%
- Opalys 33%
- Waina 35%
- Blond Dulcey 32%
- Blond Orelys 35%
- 225 g Whipping cream
- 60 g Water
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Recipe
Warm the cream then pour slowly over the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Finish with the ABSOLU CRISTAL which you have simmered with the water. Mix using an immersion blender again. Use at 30-40°C (85-105°F).