RECIPE

chocolate strata

lngredients: Nyangbo 68%

Procedures: 3

An original École Valrhona recipe

Heat the cream and inverted sugar together. Slowly pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the tempered raspberry pulp. At a temperature of 95-105°F (35-40°C), add the butter in small pieces, followed by the orange blossom water. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.

Heat the cream and inverted sugar together. Slowly pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. At a temperature of 95-105°F (35-40°C), add the butter in small pieces. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.

Heat the cream and lime zest together. Cover it with plastic wrap and leave it to infuse for 10 minutes. Sieve the infusion through a chinois. Add some more cream if necessary so that the liquid retains its original weight. Add the inverted sugar and pour this mixture over the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the tempered banana pulp. At a temperature of 95-105°F (35-40°C), add the butter in small pieces. Mix in the electric mixer again. Pour the ganache into a frame, which you have brushed in advance with dark chocolate. Leave to harden for 24 to 36 hours at 60°F (17°C) with a humidity level of 60%.