Milk chocolate chantilly
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.
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Recipe components
Callebaut® ingredients
Milk chocolate chantilly
| Ingredients | Preparation |
|---|---|
| Mix together and heat up to 70°C. Remove mixture from heat. |
| Add, bring down to 4°C and whip with a hand mixer. |
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