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CREAMY TEXTURES

NAMELAKA A Creation by L’École Valrhona

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

Freezable

Freezable

Unit of measure

Choose your unit of measure for the recipe ingredients

Grams Ounces

Ingredients

215 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
5 g Gelatin
200 g Whole milk
400 g Whipping cream

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For

g

Recipe

Bring the milk to a boil and add the rehydrated gelatin.

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.

Add the cold cream then mix again.

Leave to set in the refrigerator.

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