Dark chocolate bavarois
level 1
Bavarois (also bavarian cream or crème bavaroise) is a delicate French chocolate dessert with a creamy, aerated texture. This recipe yields a bavarois with a deep, dark colour and an intense chocolate taste – deliciously light and an absolute favourite on the dessert menu. For the perfect end result our chefs recommend using Finest Belgian Chocolate or a Single Origin chocolate – if you're more into explicit and aromatic flavour nuances – with standard fluidity, indicated with 💧💧💧 on the packaging.
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Recipe components
Callebaut® ingredients
Dark chocolate bavarois
| Ingredients | Preparation |
|---|---|
| Beat until white and creamy. |
| Boil together and pour half over the egg yolk mixture. Mix well and poach the whole at 82°C. |
| Pour previous mixture through a sieve onto the chocolate, leave to melt and emulsify. | |
| Whip up and add when previous mixture is at 30°C. |
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