Dark chocolate couverture Ocumare 71%

Dark chocolate couverture Ocumare 71%

Ingredients Preparation
  • 900g
    fresh milk
  • 100g
    35% cream
  • 30g
    dextrose
  • 1g
    powdered vanilla pods
  • 1g
    fine salt
  • 290g
    Ocumare

Pour the dextrose, vanilla and salt mixture over the milk and cream.
Strain and pour over the dark couverture.
Emulsify and chill in the fridge.
Pour into a bottle.

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