From the Demo: Valrhona Chocolate
Recipe Courtesy of Chef Derek Poirier
250 g sugar
250 g cream
1ea vanilla bean
80 g NYANGBO 68%
110 g TANARIVA 33%
10 g butter
50 g chopped nuts
- Infuse the vanilla with the cream.
- Caramelize the sugar in a pot and then deglaze with the hot cream.
- Bring back to a boil, and cook to 243°F
- Allow to cool 5-7min and then add to chocolate a little at a time to create a proper ganache.
- Add the nuts and then pour into oiled molds.
- Allow to set overnight.
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