Chocolate Equation | Valrhona Chocolate
CAKE: Pour 750g of batter into each 40 x 60cm baking sheet. Make the Chocolate Supreme and immediately pour 900g into lipped silicone mats. Arrange the Sac
Ingredients
- 300g sugar
- 5g pectin NH
- 250g european butter
- 20g water
- 100g glucose
- 350g GRUE DE CACAO
- 410g PATE D'AMANDE PROVENCE 50%
- 125g sugar
- 200g egg yolks
- 140g eggs
- 240g egg whites
- 95g cake flour
- 95g P125 COEUR DE GUANAJA
- 875g basic custard
- 719g ITAKUJA 55%
- 260g whipping cream
- 1000g whole milk
- 3g lemon zest
- 60g sugar
- 10g pectin X58
- 310g ABSOLU CRISTAL NAPPAGE NEUTRE
- 140g water
- 50g lemon juice
- AN yellow food coloring
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