CREAMY TEXTURES

2.8
NAMELAKA

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

Ingredients

  • 250 g
    Guanaja 70%
    • Guanaja 70%
    • Abinao 85%
    • Ashanti 67%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Noire 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Kalingo 65%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Extra Amer 67%
    • Equatoriale Noire 55%
    • Extra Noir 53%
    • Satilia Noire 62%
    • Guanaja Lactée 41%
    • Jivara 40%
    • Orizaba 39%
    • Bitter Lactée 39%
    • Bahibe 46%
    • Andoa Lactée 39%
    • Tanariva 33%
    • Azélia 35%
    • Biskélia 34%
    • Caramélia 36%
    • Satilia Lactée 35%
    • Equatoriale Lactée 35%
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Orelys 35%
    • Almond inspiration
    • Blond Dulcey 32%
  • 5 g Gelatin
  • 200 g Whole UHT milk
  • 400 g UHT cream 35%
Select your mixture’s total weight
For
g

Recipe

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

Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the cold cream then mix again.

Leave to stiffen in the refrigerator.

The Essentials Valrhona

  • NAMELAKA