Chocolate and Vanilla Cream (Created by Alexandre Bourdeaux - Technical advisor - Chocolate Academy 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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