Cocoa blast
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.”
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Recipe components
Callebaut® ingredients
Cocoa blast
Ingredients | Preparation |
---|---|
| Boil together. |
| Heat in the microwave. |
| Add to glucose syrup and emulsify. Pour boiling cream mixture over eggs. |
Pour previous mixture over chocolate and emulsify. | |
Mould and freeze. |