E SHOP

CREATE YOUR RECIPE

CERCLE V

100 YEARS OF COMMITMENT

Our manifesto and web series The 100 year chocolate, Komuntu 80%% Valrhona Portraits 100 years of history Valrhona Food Forward Festival A collective of ethical creators

ABOUT VALRHONA

BRAND STORY

LET'S IMAGINE THE BEST IN SELECTION AND GROWING COCOA LET'S IMAGINE THE BEST IN CHOCOLATE MANUFACTURING PROCESS LET'S IMAGINE THE BEST IN PASSING ON FLAVORS AND EXPERTISE

OUR COMMITMENTS

Our Mission Proud to be B-Corp® Our Cocoa Partners

PRODUCT

All PRODUCTS

LABORATORY RANGE

GRANDS CHOCOLATS & FRUIT COUVERTURES DRIED FRUIT SERVICE PRODUCTS

GOURMET PRODUCTS

CHOCOLATE BARS GIFT BOXES AMENITIES

CHOCOLATE BONBON

Pralines Exclusives Pralines

PERSONALIZATION

YOUR PERSONALIZED CHOCOLATE

recipes

ALL RECIPES

RECIPES CATALOG

BARS AND BOUCHEES BARS AND MOLDED BONBONS COATED CHOCOLATE BONBONS ENTREMETS ICE CREAMS AND SORBETS MONTAGES AND MOLDS PLATED DESSERTS SMALL CAKES TARTS TEATIME AND VIENNOISERIES TRAVEL CAKES YULE LOGS

L`ECOLE VALRHONA

DISCOVER L'ÉCOLE AND ITS SERVICES Our Professional Classes Professional Class - Pastry by Claire Heitzler CREATIVE GATHERINGS #4 - STRATA CREATIVE GATHERINGS #3 - ILLUSIONS

News & Events Contact Us

CN简

EN

CN繁

HOME

-

RECIPE

-

Dark Chocolate Crunchy Pearl Ice cream

Dark Chocolate Crunchy Pearl Ice cream

lngredients: CARAÏBE 66%

Procedures: 1

Dark Chocolate Crunchy Pearl Ice cream

125g Milk
145g Whipping Cream
50g Egg Yolk
15g Caster Sugar
10g Cocoa Powder
80g Caraibe 66%
145g Whipping Cream
65g Dark Chocolate Crunchy Pearls

Mix egg yolk, sugar and cocoa powder, set aside. Heat up milk and cream, pour hot liquid into egg yolk mixture, mix well. Pour back to saucepan and cook to 82°C and strain. Pour hot liquid over chocolate, mix well. Cool down mixture to 18°C. Fold in Whipped Cream and pour into ice cream machine to churn. Take out ice cream and stir in Dark Chocolate Crunchy Pearls, freeze.