Flavor was our top priority when making this frosting. It has only a hint of sweetness and a rich chocolaty taste.
Warm the cream then pour slowly over the chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Finish with the Absolu Cristal which you have simmered with the water.
Mix in the electric mixer again.
Use at 85-105°F (30-40°C).
If you are using Ivoire, Opalys, BLOND ORELYS, Waïna or Blond Dulcey, you should only use 150g of Absolu Cristal Neutral Glaze.