Dark 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 💧💧💧 on the packaging.
Darlk chocolate bavarois
|Beat until white and creamy.|
|Boil together and pour half over the egg yolk mixture. 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 and add when previous mixture is at 30°C.|