Valrhona • Essentials • MELT-IN-THE-MIDDLE PUDDING

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Ingredients

320 g
GUANAJA 70%
- GUANAJA 70%
- CARAÏBE 66%
- ORIADO 60%
- EQUATORIALE NOIRE 55%
- MILLOT 74%
500 g Whole eggs
300 g Caster sugar
300 g Butter
130 g Weak flour

Select your mixture’s total weight

For

g

Recipe

Mix together the eggs and sugar. Melt the chocolate and butter together at approx. 120°F (50°C) and add this mixture to your eggs and

sugar. Finally, add the sifted flour. Store in the refrigerator for at least 12 hours.

Line some stainless steel rings with baking paper, then fill them three-quarters full with mixture.

BAKING: At 375°F (190°C) for 7 to 9 minutes.