Coulant
A VOLCANO OF INTENSE FLAVOUR
Our ambassador presents his own personal version of one of the most famous desserts in the world, Michel Bras's coulant, to which he adds the full intensity of Ocumare 71% dark chocolate.
Recipe
Ocumare 71% couverture coulant
| ingredients | preparation |
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Mix together the melted butter and the couverture. Whisk the remaining ingredients and stir into the previous mixture. |
Ocumare chocolate interior
| ingredients | preparation |
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Boil the cream together with the milk and emulsify with the couverture. Place in a 2 cm diameter and 2 cm high silicone mould and freeze. |
Assembly
Measure out a small amount of coulant mix into a paper mould. Insert the interior and close with more coulant mix. Bake in the oven at 190°C for 10 min. Freeze and remove from the paper, serve on a plate and heat the coulant straight from the fridge for 40 seconds in the microwave. |