Dark chocolate chantilly
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
Share
Recipe components
Callebaut® ingredients
Dark 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. |
More recipes
