Chou’Choc
This Chou’Choc recipe unleashes the potential of your Belcolade chocolate.
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.belcolade.com.
Cooking tools:
- Rolling mill
- Piping bag
- Candy mold
- Chocolate mold
- Cookie cutter
- Kitchen scale
- Microplane
- Citrus press
- Instant-read thermometer
- Baking sheet
- Oven
- Stove
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Spatula
- Refrigerator
- Freezer
Ingredients
- Milk 250 g
- Water 250 g
- Butter 200 g
- Salt 10 g
- Sugar 10 g
- Pastry Flour PatisFrance 300 g
- Eggs 500 g
- Fresh butter 100 g
- Brown sugar 130 g
- Flour 110 g
- Belcolade Cocoa Powder 22-24% Cacao-Trace 22 g
- Cream 155 g
- Inverted sugar 40 g
- Belcolade Origins Noir Vietnam 73% Cacao-Trace 125 g
- Cream 350 g
- Puratos Topfil Citrus 77% 1000 g
- Orange zests 3 pcs
- Squeezed orange 3 pcs
- Jelly Dessert PatisFrance 80 g
- Pastry cream 400 g
- Pralinor 120 g
- Whipped cream 225 g
