Dark sugar free chocolate bavarois

Bavarois (also bavarian cream or crème bavaroise) is a delicate French chocolate dessert with a creamy, aerated texture. This recipe yields a bavarois with a deep, dark colour and an intense chocolate taste – deliciously light and an absolute favourite on the dessert menu. For the perfect end result our chefs recommend using Finest Belgian Chocolate or a Single Origin chocolate – if you're more into explicit and aromatic flavour nuances – with standard fluidity, indicated with 3drops on the packaging.

Recipe components

Used Callebaut products

Dark chocolate bavarois

IngredientsPreparation
  • 188g
    3.6% full cream milk
  • 50g
    egg yolks
  • 40g
    maltitol
  • 312g
    MALCHOC-D
  • 422g
    35% cream

Boil milk. Beat egg yolks and maltitol until white and creamy. Add milk to the egg yolk mixture little by liittle. Mix well and poach the whole at 82°C.

Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify.

Whip up the cream and add when previous mixture is at 30°C.