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FINISHING TOUCHES

7.9
SOFT CHOCOLATE FROSTING

Preserving : 7D - 35/40°F (2/4°C)

Ingredients

  • 295 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%
    • Xocoline Noir 65%
    • Orizaba 39%
    • CAFÉ NOIR
    • NOIR ORANGE
    • P125 Coeur de Guanaja 80%
    • Guanaja Lactée 41%
    • Jivara 40%
    • Bitter Lactée 39%
    • Bahibe 46%
    • Andoa Lactée 39%
    • Tanariva 33%
    • Azélia 35%
    • Biskélia 34%
    • Caramélia 36%
    • Satilia Lactée 35%
    • Equatoriale Lactée 35%
    • Xocoline Lactée 41%
    • LAIT ORANGE
    • Ivoire 35%
    • Opalys 33%
    • Waina 35%
    • Blond Dulcey 32%
    • Blond Orelys 35%
  • 600 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 225 g UHT cream 35%
  • 60 g Water
Select your mixture’s total weight
For
g

Tips

Flavor was our top priority when making this frosting. It has only a hint of sweetness and a rich chocolaty taste.

Recipe

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.