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
- 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.
- 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.