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Chocolate and Vanilla Cream (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Chocolate Cream

Ingredients Preparation
40g Callebaut Dark Chocolate Strong 70-30-38NV Prepare a crème anglaise and pour over the chocolate (per 350g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture.

Vanilla Cream

Ingredients Preparation
Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool.

Finishing and presentation
Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping


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