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

  • 437 g
    35% cream
  • 218 g
    3.6% full cream milk

Preparation: Cocoa blast

Boil together.

Ingredients: Cocoa blast

  • 58 g
    glucose syrup DE 40

Preparation: Cocoa blast

Heat in the microwave.

Ingredients: Cocoa blast

  • 78 g
    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.

Preparation: Cocoa blast

Pour previous mixture over chocolate and emulsify.

Mould and freeze.