Inaya™ Chocolate Moelleux

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
375g whole egg(s) 275g sugar	Mix with a whisk
225g CHD-S65INAY 212g butter	Melt in the microwave
Add the egg and sugar mixture to the chocolate previously melted with the butter.
117g sifted flour	Mix briefly and add
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered moulds. Cook in the oven at 160°C for approximately 10 minutes.
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered molds. Cook in the oven at 320°F/160°C for approximately 10 minutes.
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered moulds. Cook in the oven at 320°F/160°C for approximately 10 minutes.