63% Garnet Chocolate Cream Insert

Posted by: AUI

A chocolate cream insert to be used as an inclusion in other recipes.

Active Time

0 Hour
10 Minutes

Total Time

12 Hour
10 Minutes

Assembly

2.8 oz Whole milk 80 g Whole milk

2.8 oz Heavy cream 80 g Heavy cream

0.9 oz Granulated sugar 25 g Granulated sugar

0.9 oz Egg yolk 25 g Egg yolk

0.0 oz Freeze DriedCoffee, 250g 1 g Freeze DriedCoffee, 250g (672066) (672066) Qty: 1

3.3 oz Garnet 63% Dark Couverture Coins 93 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

In a saucepan, bring the milk and cream to a boil; add the coffee. Whisk together the sugar and the egg yolks and temper with the hot dairy mixture.
Return the mixture to the saucepan and cook to 185ºF/85ºC while continuously stirring. Strain the mixture over the chocolate coins and stir to emulsify.
Pipe the cream into Silikomart Flexi Mini Half-Sphere (591004), and freeze.