Essentials

CREAMY TEXTURES

2.8
NAMELAKA

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

Ingredients

  • 250 g
    Guanaja 70%
    • Guanaja 70%
    • Caraïbe 66%
    • Jivara 40%
    • Azélia 35%
    • Caramélia 36%
    • Ivoire 35%
    • Blond Dulcey 32%
  • 5 g Gelatin
  • 200 g Whole UHT milk
  • 400 g UHT cream 35%
Select your mixture’s total weight
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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

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