VALRHONA ALBERIC AND ANTOINETTE RECIPE BY CHEF FREDERIC BAU
An original recipe by chef Frederic Bau featuring Komuntu dark chocolate.
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Cooking tools:
- Immersion blender
- Spray gun
- Piping bag
- Cake ring
- Baking frame
- Pasteurizer
- Stand mixer
- Cone
- Instant-read thermometer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Chef's knife
- Refrigerator
- Freezer
Ingredients
- 1070g Whole milk
- 70g Potato starch
- 955g KOMUNTU 80%
- 1510g Heavy cream 36%
- 700g KOMUNTU 80%
- 300g Cocoa butter
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