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CREAMY TEXTURES

2.7 SOFT DARK CHOCOLATE CRÉMEUX

Freezable

Ingredients

  • 655 g
    CARAÏBE 66%
  • 1098 g PECTIN BASE FOR SOFT CRÉMEUX
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g

Recipe

Make the previous Essential first:
PECTIN BASE FOR SOFT CRÉMEUX

Ingredients

  • 825 g Whole UHT milk
  • 220 g UHT cream 35%
  • 50 g Caster sugar
  • 3 g Pectine X58
For g

Recipe

Heat the milk and cream to 40/45°C.
Gradually add the sugar-pectin mixture and bring to the boil for a few seconds to activate the pectin.

Weigh out the amount of pectin base required for the recipe.
When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially
melted chocolate.
Immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

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