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FINISHING TOUCHES

CHOCOLATE SAUCE

Restaurants

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

Unit of measure

Choose your unit of measure for the recipe ingredients

Grams Ounces

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 Dark 55%
- 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%
600 g ABSOLU CRISTAL NEUTRAL GLAZE
280 g Whipping cream

Select your mixture’s total weight

For

g

Recipe

Make a ganache with the cream and chocolate, then add the melted ABSOLU CRISTAL at 60-70°C (140-160°F).

Blend for a few seconds.

Strain.

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This Essential recipe is reserved for Valrhona Customers