Cocoa blast
“Conching helps to shape a homogenous chocolate in texture, but also in taste. A sensation that this dark chocolate crémeux represents precisely in the same way: a wellbalanced taste and texture. Very smooth.”
Recipe
Cocoa blast
| ingredients | preparation |
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Boil together. |
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Heat in the microwave. |
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Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs. |
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Pour previous mixture over chocolate and emulsify. |
Mould and freeze. |
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