Chocolate Equation | Valrhona Chocolate

Name: Chocolate Equation | Valrhona Chocolate
Ingredients: 300g sugar; 5g pectin NH; 250g european butter; 20g water; 100g glucose; 350g GRUE DE CACAO; 410g PATE D'AMANDE PROVENCE 50%; 125g sugar; 200g egg yolks; 140g eggs; 240g egg whites; 95g cake flour; 95g P125 COEUR DE GUANAJA; 80g BEURRE LIQUIDE CLARIFIE; 365g whipping cream; 365g whole milk; 150g egg yolks; 75g sugar; 875g basic custard; 719g ITAKUJA 55%; 260g whipping cream; 1000g whole milk; 3g lemon zest; 60g sugar; 10g pectin X58; 310g ABSOLU CRISTAL NAPPAGE NEUTRE; 140g water; 50g lemon juice; AN yellow food coloring

www.valrhona.com

CAKE: Pour 750g of batter into each 40 x 60cm baking sheet. Make the Chocolate Supreme and immediately pour 900g into lipped silicone mats. Arrange the Sac

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Ingredients

300g sugar
5g pectin NH
250g european butter
20g water
100g glucose
350g GRUE DE CACAO
410g PATE D'AMANDE PROVENCE 50%
125g sugar
200g egg yolks
140g eggs
240g egg whites
95g cake flour
95g P125 COEUR DE GUANAJA
80g BEURRE LIQUIDE CLARIFIE
365g whipping cream
365g whole milk
150g egg yolks
75g sugar
875g basic custard
719g ITAKUJA 55%
260g whipping cream
1000g whole milk
3g lemon zest
60g sugar
10g pectin X58
310g ABSOLU CRISTAL NAPPAGE NEUTRE
140g water
50g lemon juice
AN yellow food coloring

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