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A Barry Callebaut Brand
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  1. Home
  2. Caracola Chocolate y Crema

Sensación chocolate

Receta

creado por
  • Philippe Bertrand - Director de la CHOCOLATE ACADEMY™ de Barry Callebaut, Francia, MOF Chocolatero-Confitero
  • Philippe Marand - Chef de Cacao Barry® & Director de los centros CHOCOLATE ACADEMY™ EEMEA
  1. Crema Ghana
  2. Crema fundente Venezuela
  3. Torrijas

Crema Ghana

ingredientes preparación
  • 1120g
    Leche entera

Escalfar a 85°C

  • 340g
    yemas de huevo
  • 240g
    azúcar fina

Pasar por el chino

  • 200g
    Salsa picante inglesa

Verter

  • 40g
    CHM-P40GHA

En

Crema fundente Venezuela

ingredientes preparación
  • 250g
    agua
  • 100g
    glucosa

Hervir

Enfriar a 80°C

  • 400g
    CHD-P72VEN
  • 400g
    Salsa picante inglesa

Verte en

Torrijas

ingredientes preparación
  • 1pieza(s)
    huevo(s) entero(s)
  • 40g
    azúcar
  • 200g
    nata

Mezclar

Cortar el alajú en tacos pequeños. 
Mojarlos en la mezcla. 

Cocer en el horno Silpat a 170°C durante 6 a 8 min.

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