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CREAMY TEXTURES

2.2 INTENSE DARK CHOCOLATE CRÉMEUX

Freezable

Ingredients

  • 465 g
    CARAÏBE 66%
  • 1000 g EGG-BASED CRÈME ANGLAISE FOR CREAMY DARK CHOCOLATES
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Recipe

Make the previous Essential first:
EGG-BASED CRÈME ANGLAISE FOR CREAMY DARK CHOCOLATES

Ingredients

  • 600 g Whole UHT milk
  • 255 g UHT cream 35%
  • 170 g Oeufs entiers
  • 70 g Caster sugar
For g

Weigh out the amount of hot custard required for the recipe.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

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