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FINISHING TOUCHES

CHOCOLATE FOAM New Recipe

Restaurants

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Grams Ounces

Ingredients

0 g Nitrogen dioxide gas canisters
100 g CHOCOLATE JELLY A Creation by L’École Valrhona

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g

Recipe

CHOCOLATE JELLY A Creation by L’École Valrhona : Make the previous Essential first:

CHOCOLATE JELLY A Creation by L’École Valrhona

Ingredients

165 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

KOMUNTU 80%
3 g Pectin X58
600 g Whole milk
40 g Sugar

For g

Recipe

Warm up the milk and drizzle in the sugar and pectin mixture.

Bring to a boil while stirring.

Gradually for part of the hot milk onto the chocolate, use a spatula to create an emulsion, and mix using an immersion blender.

Incorporate the rest of the milk, then mix again.

For out at approx. 45-50°C (115-120°F).

Make the jelly. Leave it to set and load it into a siphon.

Put the gas canisters in place and shake your siphon.

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