Dark chocolate chantilly

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Dark chocolate chantilly should have a perfectly soft and fluffy, aerated texture, complemented with an intense chocolate taste. With this recipe, you’ll get the perfect texture that allows for easy piping or topping your desserts. For a perfect end result, our chefs recommend using Finest Belgian Chocolate or Single Origin dark chocolate with standard fluidity - indicated with 💧💧💧 on the packaging.

Recipe components

Used Callebaut products

Dark chocolate chantilly

  • 36g
    whole milk
  • 73g
  • 81g
    caster sugar

Mix together and heat up to 70°C. Remove mixture from heat.

  • 810g
    35% cream

Add, bring down to 4°C and whip with a hand mixer.