Dark chocolate chantilly

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Dark chocolate chantilly should have a perfectly soft and fluffy, aerated texture, complemented with an intense chocolate taste. With this recipe, you’ll get the perfect texture that allows for easy piping or topping your desserts. For a perfect end result, our chefs recommend using Finest Belgian Chocolate or Single Origin dark chocolate with standard fluidity - indicated with 💧💧💧 on the packaging.

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)