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P125 CHOCOLATE CLASSIC

P125 CHOCOLATE CLASSIC

lngredients: P125 Coeur de Guanaja

Procedures: 1

RECIPE An original recipe from the École Valrhona

P125 CHOCOLATE CLASSIC

  • 400g whipping cream 35% fat
  • 100g butter
  • 300g P125 Coeur de Guanaja
  • 30g oil
  • 180g egg yolks
  • 150g caster sugar
  • 310g egg whites
  • 150g caster sugar
  • 100g Camelia flour
  1. Bring the cream to a boil with the butter and make an emulsion with the chocolate: Pour one third of the cream onto the P125 beans and mix until combined. Add half the emaining cream, keeping the mixture below 45°C (113°F). Stir vigorously. Complete with the rest of the cream and the oil, and blend.
  2. When the temperature is around 40°C (104°F), add the egg yolks mixed with the sugar. Add the whipped whites and finish with the dry ingredients. Pour into frames and bake at around 160°C (320°F) for around 30 minutes.