Essentials

FINISHING TOUCHES

P125 COEUR DE GUANAJA CHOCOLATE SAUCE

Unit of measure

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Ingredients

  • 180 g
    • P125 Coeur de Guanaja 80%
  • 300 g Whole milk
  • 75 g Glucose
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g

Tips

If you think the chocolate is too intense, you can increase the quantity of glucose to 90 g.

Recipe

Bring the milk and glucose to a boil.

Pour a quarter of hot liquid over the melted P125 COEUR DE GUANAJA and start to emulsify. The mass should be elastic and shiny.

Finish by adding the remaining hot liquid and process with an immersion blender to perfect the emulsion. Set aside in the refrigerator to crystallize or serve hot at 65° C (149° F).

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