The dark circle | Valrhona Chocolate

Name: The dark circle | Valrhona Chocolate
Ingredients: 100g (3/4 cup) cocoa nibs; 50g (1/4 cup) butter; 75g (1/4 cup + 2 Tbsp) sugar; 25g (1 Tbsp) glucose syrup (or honey); 2g (1 tsp) yellow pectin (or 5g (1 tsp) cornstarch); 20g (1 Tbsp) water; 7-8 finely ground Timut pepper corns; 150g Caraïbe 66% chocolate* (96.8‑100.4°F (36‑38°C)); 5g (½ Tbsp) Valrhona Cocoa Powder*; 110g (1/3 cup) unsweetened condensed milk; 80g (1/3 cup) 35% fat heavy cream; 40g (3 Tbsp) sugar; 2g (1 tsp) yellow pectin; 5g (½ tsp) glucose syrup (or honey); 35g (2 ½ Tbsp) water

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Remove the metal ring and polyethylene strip; place the cake on a rack and quickly cover with the chocolate glaze. Remove the excess with a metal spatula a

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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