Cocoa blast

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

“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.”

Recipe components

Used Callebaut products

Cocoa blast

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

Boil together.

  • 58g
    glucose syrup DE 40

Heat in the microwave.

  • 78g
    egg yolks

Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs.
Temper and boil to 82°C while stirring.

  • 306g
    Power 80

Pour previous mixture over chocolate and emulsify.

Mould and freeze.