Slow baked belgian chocolate and fraise pave
Recipe
Pave
Ingredients | Preparation |
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Gently whisk the eggs and yolk together n strain and keep aside |
Method
Boil the Water, vanilla bean, salt and sugar until sugar dissolves Strain the hot syrup and pour over the chopped Callebaut 70-30-38/811, let it rest for some time and then gently stir to mix. Once the mixture reaches 45*C, add the egg mix and fold to get a smooth and shiny batter Pour the mixture into the desired mould or silpat |
Velvety red chocolate spray
Ingredients | Preparation |
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Melt the chocolate and cocoa butter together, Keep it at 50*C Enjoy your sinful silken dark chocolate indulgence with Callebaut! Cheers Chef Vikas Vibhuti |