Chocolate cream Techniques by Veliche Gourmet


  • 200 g whole milk
  • 35 g gelatin mass (1/5)
  • 300 g Emotion 58 Belgian dark couverture chocolate
  • 400 g fresh cream 35% fat


  1. Boil the milk with the gelatin mass and pour onto the chocolate to melt it.
  2. Blend with the fresh cream and leave to cool in the refrigerator