Coeur de Guanaja pannacotta with Dark Chocolate Pearls | Valrhona Chocolate
Plated dessert presentation: Pierce the moulds at their base using a mini-drill. Seal the hole with sticky tape. Make the pannacotta mix and pour in the sea
Ingredients
- 800g Whole milk
- 200g Whipping cream 35%
- 80g Caster sugar
- 12g Gelatine sheets
- 210g P125 COEUR DE GUANAJA
- 75g Butter
- 75g Raw cane sugar
- 75g Ground almond
- 0.5g Salt
- 60g Flour T45
- 10g CACAO POUDRE
- 112.5g ABSOLU CRISTAL NAPPAGE NEUTRE
- 4g Instant coffee
- 25g Espresso coffee
- 150g PERLES CRAQUANTES NOIR
- 0.5g Orange zest
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