Essentials

CREAMY TEXTURES

CHOCOLATE SUPRÊME

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 315 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
  • 150 g Whipping cream
  • 500 g CRÈME ANGLAISE
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Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g Whole milk
  • 200 g Egg yolks
  • 500 g Whipping cream
  • 100 g Sugar
For g

Recipe

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.

If necessary, add rehydrated gelatin to the warm, strained Crème Anglaise.

Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.

Immediately mix using an immersion blender to make a perfect emulsion.

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, 43-46°C (110-115°F) for milk chocolates and 47-50°C (115-120°F) for dark chocolates. Use immediately.

Leave to set in the refrigerator.

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