54% Chocolate Cremeux Pre-Dessert Modified

Posted by: AUI

Creamy and intensely chocolatey. Yum!

Active Time

0 Hour
11 Minutes

Total Time

4 Hour
11 Minutes

Assembly

15.6 oz 65% Chocolate Cremeux 442 g 65% Chocolate Cremeux

Edible Gold Leaf Sheets as Needed Edible Gold Leaf Sheets as Needed (081001) (081001) Qty: 1

Make 65% Chocolate Cremeux and dispense in Silikomart Flexi Mini Charlotte (591035). Place in freezer for 4 hours or until completely frozen. Unmold and garnish with gold leaf.

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

4.4 oz Whole milk 125 g Whole milk

4.4 oz Heavy cream 125 g Heavy cream

1.5 oz Granulated sugar 43 g Granulated sugar

0.1 oz Coffee beans, ground 2 g Coffee beans, ground

1.4 oz Egg yolk 40 g Egg yolk

6.2 oz 65% Bletia Bittersweet Couverture Coins 175 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

Bloom the gelatin in ice water and set aside. In a sauce pot, bring the milk and cream to a boil. Add in the ground coffee. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy.
Return the mixture to the pot and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain over the chocolate coins and stir to emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm.
Place plastic wrap directly on the surface of the cremeux and allow to set in the refrigerator.