Ingredients
-
390 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
- 130 g Sugar
- 300 g Whipping cream
- 75 g Egg yolks
- 900 g Whipping cream
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Recipe
Make a dry caramel with a frothy texture. Deglaze the caramel by adding the smaller portion of cream, which you have heated in advance.
Pour it over the egg yolks, stirring and cook at 84°C (185°F) as you would for a Crème Anglaise.
Add the rehydrated gelatin if necessary.
Gradually pour over the melted chocolate, stirring to form a smooth emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Before you add it to the airy whipped cream, check your chocolate’s temperature: 40-43°C (105-110°F) for white and blond-colored chocolates, 42-45°C (110-115°F) for milk chocolates and 52-55°C (125-130°F) for dark chocolates.