Milk chocolate chantilly

With this recipe you’ll be able to whip up a perfectly soft and aerated milk chocolate chantilly with a deliciously creamy and caramelly taste – perfect for piping or topping off your desserts. Our chefs recommend using Finest Belgian Chocolate or Single Origin milk chocolate with standard fluidity - indicated with 💧💧💧 on the packaging – for a perfect end result.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. Milk chocolate chantilly

Milk chocolate chantilly

ingredients preparation
  • 37g
    Whole milk
  • 89g
    826NV
  • 61g
    caster sugar

Mix together and heat up to 70°C. Remove mixture from heat.
  • 813g
    35% cream

Add, bring down to 4°C and whip with a hand mixer.