Mont Gerbier | Valrhona Chocolate

Name: Mont Gerbier | Valrhona Chocolate
Ingredients: 140g Egg whites; 130g Caster sugar; 130g Icing sugar; 420g BAHIBE 46 %; 40g Grape seed oil; 40g Iced chestnut pieces; 80g UHT cream 35%; 80g Whole UHT milk; 30g Egg yolks; 15g Caster sugar; 170g Crème anglaise; 1g Gelatin powder - 220 Bloom; 5g Water for the gelatin; 85g BAHIBE 46 %; 65g Yuzu pulp; 7,5g Glucose DE 38/40; 7,5g Inverted sugar; 190g YUZU INSPIRATION; 7,5g Cocoa butter; 220g UHT cream 35%; 230g Absolu Cristal Neutral Glaze; 20g Water; 250g Chestnut paste; 120g Chestnut cream; 80g Dry butter 84%

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Make the Bahibe cream mix and the Yuzu Inspiration whipped ganache and set them aside. Make the chestnut vermicelli mix and, using a vermicelli nozzle and p

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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