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.

Ocumare 71% couverture coulant

Ingredients Preparation
  • 250g
    Egg
  • 200g
    Sugar
  • 250g
    Butter
  • 150g
    Weak flour
  • 250g
    Ocumare

Mix together the melted butter and the couverture.

Whisk the remaining ingredients and stir into the previous mixture.

Ocumare chocolate interior

Ingredients Preparation
  • 170g
    Milk
  • 170g
    Cream
  • 200g
    Ocumare

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.

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