Suspension | Valrhona Chocolate

Name: Suspension | Valrhona Chocolate
Ingredients: 470 g Milk; 25 g Glucose; 12 g Gelatin; 660 g ITAKUJA 55%; 940 g Whipping cream; 1010 g Milk; 52 g Powdered milk; 66 g Sugar; 96 g Powdered glucose; 32 g Invert sugar; 8 g Whipping cream; 6 g Ice cream stabilizer; 288 g ITAKUJA 55%; 860 g Milk; 220 g Whipping cream; 770 g ITAKUJA 55%; 75 g Almond flour; 55 g Brown sugar; 55 g Flour; 20 g Cocoa powder; 1 g Salt; 75 g European butter; 20 g Roughly ground almonds; 115 g Egg yolks; 300 g Eggs; 225 g Sugar; 190 g Egg whites; 85 g Dark brown sugar; 75 g Pastry flour; 70 g Cocoa powder

www.valrhona.com

Presentation: Prepare the Namelaka, Ice Cream and Chocolate Sauce. Make the Cocoa Streusel and sift out 250g. Use the rest to make little clusters. Bake

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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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