Straciatella Chocolate
(Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)
Straciatella chocolate
| Ingredients | Preparation |
|---|---|
|
1.75L
of milk
1.25 L of cream 425g of sugar 30g of egg yolks 200g of chocolate 3 vanilla pods |
Boil the milk with the vanilla pods and 1/2 of the sugar. Mix the egg yolks with the other half of the sugar. Make a crème anglaise through a chinois and leave to cool in the fridge. Once it is cold, add the cream and the melted chocolate and centrifuge. |
Chocolate sauce
| Ingredients | Preparation |
|---|---|
|
0.66L
of milk
35g of glucose 100g of sugar 214g of egg yolks 10g of butter 660g Callebaut Origine Grenade |
Bring the milk and glucose mixture to the boil. Mix the egg yolks and the sugar. Fold this mixture into the boiling milk, and turn off the heat immediately. Fold in the butter away from the heat. Pack in a sealed plastic container and store in the fridge. |
