OQO 73% Gourmet Bar | Valrhona Chocolate
As needed OQO 73% Fill Gourmet Bar molds with 80g of cold caramel for a 200g gourmet bar. Leave to set for 24 hours. Seal with the prepared OQO couvertur
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.
Ingredients
- 70 g Water
- 212,5g Glucose syrup 38/40 DE
- 50g Sorbitol
- 135g Unsalted butter
- 200g Block of 100% extra cocoa paste
- 25g Cocoa butter
- 200g Sterilized whipping cream
- As needed OQO 73%
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