Chocolate cream Techniques by Veliche Gourmet

INGREDIENTS

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

METHOD

  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
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