Suspension | Valrhona Chocolate

Name: Suspension | Valrhona Chocolate
Ingredients: 470 g Milk; 25 g Glucose; 12 g Gelatin; 660 g ITAKUJA 55%; 940 g Whipping cream; 1010 g Milk; 52 g Powdered milk; 66 g Sugar; 96 g Powdered glucose; 32 g Invert sugar; 8 g Whipping cream; 6 g Ice cream stabilizer; 288 g ITAKUJA 55%; 860 g Milk; 220 g Whipping cream; 770 g ITAKUJA 55%; 75 g Almond flour; 55 g Brown sugar; 55 g Flour; 20 g Cocoa powder; 1 g Salt; 75 g European butter; 20 g Roughly ground almonds; 115 g Egg yolks; 300 g Eggs; 225 g Sugar; 190 g Egg whites; 85 g Dark brown sugar; 75 g Pastry flour; 70 g Cocoa powder

www.valrhona.com

Presentation: Prepare the Namelaka, Ice Cream and Chocolate Sauce. Make the Cocoa Streusel and sift out 250g. Use the rest to make little clusters. Bake

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Ingredients

470 g Milk
25 g Glucose
12 g Gelatin
660 g ITAKUJA 55%
940 g Whipping cream
1010 g Milk
52 g Powdered milk
66 g Sugar
96 g Powdered glucose
32 g Invert sugar
8 g Whipping cream
6 g Ice cream stabilizer
288 g ITAKUJA 55%
860 g Milk
220 g Whipping cream
770 g ITAKUJA 55%
75 g Almond flour
55 g Brown sugar
55 g Flour
20 g Cocoa powder
1 g Salt
75 g European butter
20 g Roughly ground almonds
115 g Egg yolks
300 g Eggs
225 g Sugar
190 g Egg whites
85 g Dark brown sugar
75 g Pastry flour
70 g Cocoa powder
60 g Cocoa butter
140 g ITAKUJA 55%

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