Unit of measure

Choose your unit of measure for the recipe ingredients


  • 400 g
    P125 Coeur de Guanaja 80%
    • P125 Coeur de Guanaja 80%
    • Guanaja 70%
    • Caraïbe 66%
    • Nyangbo 68%
    • Macaé 62%
    • Almond & hazelnut praline 50%
    • Caramélia 36%
    • Jivara 40%
    • Opalys 33%
    • Blond Dulcey 32%
    • Milk gianduja
    • Almond paste from provence 70%
  • 308 g Whole milk
  • 271 g Glucose syrup
  • 185 g Egg yolks
  • 271 g Sugar
  • 74 g Dextrose
  • 492 g Whipping cream
Select your mixture’s total weight


Carefully weigh all the ingredients.

First pour the milk or water into your saucepan.

Bring the milk and glucose to a boil.

Mix the egg yolks, sugar and dextrose.

Pour the hot glucose and milk mixture over the sugar and yolks.

Cook at 84°C (235°F).

Gradually pour the Crème Anglaise onto the chocolate.

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

Cool the mixture to 30-35°C (85-95°F) and add the whipped cream (which has the texture of a mousse).

Pour it into a mold.

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