Simmered Chocolate | Veliche
I. COMPOSITION Chocolate Madeleine Crunchy Chocolate Chocolate Sauce and Foam Chocolate Espresso Mousse II. CHOCOLATE MADELEINE (for 1 plate 40x60cm)…
Keywords
- the salt and the vanilla pulp
- then the egg white powder or the emulsifier. Finalize the emulsion with a hand blender
- pour 80g per ø14cm ring and freeze
Ingredients
- 200 g Sensation 72 Belgian dark couverture chocolate
- 80 g Oil
- 2 g Sea Salt
- 120 g Crispy Crunchies
- 1 g Ground Coffee
- 150 g Whole Milk
- 60 g Dark Brown Sugar
- 5 g Sea Salt
- 2 pcs Vanilla Bean
- 180 g Sensation 72 Belgian dark couverture chocolate
- 55 g High fat Cocoa Powder
- 500 g Whole Milk
- 10 g Egg white powder (or emulsifying paste)
- 65 g Whole Milk
- 13 g Broken Coffee Beans
- 95 g Sensation 72 Belgian dark couverture chocolate
- 225 g 35% Whipped Cream
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