Marakafé | Valrhona Chocolate
As needed Instant coffee powder As needed Cocoa nib powder Make the Macaé and coffee intense crémeux, the passion fruit gel and the Macaé soft
Ingredients
- 155g Pure Arabica coffee beans
- 470g Heavy cream 36%
- 1100g Whole milk
- 315g Whole eggs
- 125g Sugar
- 2020g Coffee crème anglaise
- 1080g MACAÉ 62%
- 45g Cold inulin
- 860g 100% passion fruit purée
- 110g Sugar
- 15g Gelatin powder 220
- 75g Bloom Water for the gelatin
- 395g Heavy cream 36%
- 560g MACAÉ 62%
- 1050g Absolu Cristal neutral glaze
- 120g European-style butter
- 120g Brown sugar
- 120g All-purpose flour
- 120g Extra fine blanched almond flour
- 2g Fleur de sel
- 8g Instant coffee powder
- 525g Egg whites
- 290g Sugar
- 260g Egg yolks
- 290g European-style butter
- 650g EXTRA AMER 67%
- 90g All-purpose flour
- 910g Whole milk
- 190g Glucose DE60
- 190g Egg yolks
- 1180g Classic crème anglaise for the Intense Mousse
- 1370g MACAÉ 62%
- 2000g Heavy cream 36%
- As needed Instant coffee powder
- As needed Cocoa nib powder
More Like This
Marakafé | Valrhona Chocolate
valrhona.com
Valrhona Original Dark Chocolate Macarons
worldwidechocolate.com
Macaé Chocolate Verrines - Povo | Valrhona Chocolate
valrhona.com
ROSAEE | Valrhona
valrhona.us
Smoothies | Valrhona Chocolate
valrhona.com
ROSAEE | Valrhona
valrhona.us
Meringue coffee brownie - Margarita's Way
margaritasway.gr
COFFEE CRUNCH | Valrhona
valrhona.us