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CREAMY TEXTURES

CHOCOLATE & CARAMEL CRÉMEUX

Preserving : 5 Days - Between 2-4°C (35-40°F)

Unit of measure

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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
g

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.

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