Cocoa blast

“Conching helps to shape a homogenous chocolate in texture, but also in taste. A sensation that this dark chocolate crémeux represents precisely in the same way: a wellbalanced taste and texture. Very smooth.”
Level:
Medium

Cocoa blast

Ingredients: Cocoa blast

  • 1.0 lb
    35% cream
  • 7.7 oz
    3.6% full cream milk

Preparation: Cocoa blast

Boil together.

Ingredients: Cocoa blast

  • 2.0 oz
    glucose syrup DE 40

Preparation: Cocoa blast

Heat in the microwave.

Ingredients: Cocoa blast

  • 2.8 oz
    egg yolks

Preparation: Cocoa blast

Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs.
Temper and boil to 82°C while stirring.

Ingredients: Cocoa blast

Preparation: Cocoa blast

Pour previous mixture over chocolate and emulsify.

Mould and freeze.