Abyss | Valrhona Chocolate

Name: Abyss | Valrhona Chocolate
Ingredients: 60g Sugar; 5g Pectin X58; 1 Madagascan vanilla bean; 150g OABIKA; 100g Mineral water; 1g Agar-agar; 1L Mineral water; 125g OABIKA; 55g Fresh ginger; 20g Hibiscus, peach, apricot and apple infusion (such as Aquasummer by Kusmi Tea®); 150 g Mineral water; 150 g OABIKA; 125 g All-purpose flour; 125 g COCOA NIBS; 100g Butter; 100g Sugar; 100g Raw almond flour; 125 g GUANAJA 70%; 50 cl Unflavored fruit brandy 40%

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Fill transparent dessert glasses with approximately 65g of vanilla panna cotta. Store in a cool place for a maximum of 3 days, preferably covered with plas

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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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Ingredients

60g Sugar
5g Pectin X58
1 Madagascan vanilla bean
150g OABIKA
100g Mineral water
1g Agar-agar
1L Mineral water
125g OABIKA
55g Fresh ginger
20g Hibiscus, peach, apricot and apple infusion (such as Aquasummer by Kusmi Tea®)
150 g Mineral water
150 g OABIKA
125 g All-purpose flour
125 g COCOA NIBS
100g Butter
100g Sugar
100g Raw almond flour
125 g GUANAJA 70%
50 cl Unflavored fruit brandy 40%