Recipe LOG: PURE CHOCOLATE - Professionals

Ingredients

• 664 g egg whites
• 468 g sugar (1)
• 312 g egg yolks
• 80 g sugar (2)
• 224 g flour
• 112 g potato starch
• 112 g Callebaut CP cocoa powder
• 1 kg Les vergers Boiron raspberry puree
• 40 g Les vergers Boirons lemon puree
• 600 g sugar
• 80 ml Jacobert® Raspberry spirit drink 50% vol.
• 1,192 l whole milk
• 1,232 l Debic cream (35% fat)
• 440 g egg yolks
• 308 g sugar
• 828 g Callebaut Madagascar origin dark chocolate 67%
• 408 g Cacao Barry Pralin Feuilletine™
• 42 g Callebaut CB cocoa butter
• 70 g Callebaut milk chocolate 823NV
• 764 ml whole milk
• 136 g inverted sugar
• 2,012 kg Callebaut Madagascar origin dark chocolate 67%
• 1,220 l Debic Duo
• 100 g powdered gelatin
• 500 ml water (1)
• 1 l water (2)
• 1,2 kg sugar
• 1,2 kg glucose
• 2 l de Debic cream (35% fat)
• 2,6 kg Callebaut chocolate 70/30