Milk chocolate chantilly

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

With this recipe you’ll be able to whip up a perfectly soft and aerated milk chocolate chantilly with a deliciously creamy and caramelly taste – perfect for piping or topping off your desserts. Our chefs recommend using Finest Belgian Chocolate or Single Origin milk chocolate with standard fluidity - indicated with 💧💧💧 on the packaging – for a perfect end result.

Recipe components

Milk chocolate chantilly

Mix together and heat up to 70°C. Remove mixture from heat.
  • 813g
    35% cream
Add, bring down to 4°C and whip with a hand mixer.