Ingredients
-
265 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
- 345 g Sugar
- 680 g Whipping cream
- 45 g Glucose
- 125 g Clarified butter
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For
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Recipe
Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose.
Let the temperature fall to 75-80°C (165-180°F), then gradually pour the mixture onto the chocolate and use a spatula to create an emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
At 40°C (105°F), add the clarified butter and mix using an immersion blender again.
Leave to set in the refrigerator.