Recipe created by: Derek Poirier Valrhona Pastry Chef North America
From our Valrhona Chocolate Demo
Ingredients:
200 g milk
10 g glucose
3 gelatin leaves
340 g caramelized Valrhona Ivoire Chocolate
2 ea vanilla beans
400 g cream
Method:
Boil the milk and infuse the vanilla bean for approx 3 to 4 minutes, strain. Add the tempered gelatin and glucose. Pour slowly the boiling hot liquid over the melted caramelized Ivoire couverture, mixing at the center in order to create an elastic, shiny and smooth core, sign of a well started emulsion. Keep adding the hot liquid gradually. To this preperation add the cold whipping cream. Mix for a few seconds and then let crystalize in the fridge.
Finish dessert with sliced strawberries.
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