Recipe created by: Derek Poirier Valrhona Pastry Chef North America
From our Valrhona Chocolate Demo
Ingredients
- 1lt. Milk
- 250gr. Jivara 40% Chocolate
- 50gr. Xocopili
Method
Heat milk and melt Jivara and Xocopili. Add milk slowly to chocolate creating an elastic core. Serve warm.
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Vanilla Foam :
Ingredients
- 750gr. Milk
- 100gr. Sugar
- 6gr. Gelatin
- 2 ea. Vanilla bean
Method
Heat milk and then add vanilla, and infuse for 10 minutes. Strain mixture, and add gelatin. Cool and allow to thicken. Put mixture into siphon.
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