Essentials

FINISHING TOUCHES

SOFT CHOCOLATE FROSTING

Preserving : 7 Days - Between 2-4°C (35-40°F)

Unit of measure

Choose your unit of measure for the recipe ingredients

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 Milk 35%
    • 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
  • 225 g Whipping cream
  • 60 g Water
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For
g

Tips

Flavor was our top priority when making this frosting. It has only a hint of sweetness and a rich chocolaty taste.

Recipe

Warm the cream then pour slowly over the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Finish with the ABSOLU CRISTAL which you have simmered with the water. Mix using an immersion blender again. Use at 30-40°C (85-105°F). 

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