CHOCOLATE MOUSSE & MARACAIBO

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
15 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

1.3 oz Cacaomass 100% Ghana, Unsweetened Rondo, 6Kg 38 g Cacaomass 100% Ghana, Unsweetened Rondo, 6Kg (750019) (750019) Qty: 1

5.3 oz Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg 150 g Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg (750022) (750022) Qty: 1

1.3 oz Whole milk 38 g Whole milk

1.3 oz Heavy cream 38 g Heavy cream

3.2 oz Egg yolk 90 g Egg yolk

2.0 oz Granulated sugar 56 g Granulated sugar

2.6 oz Egg white 75 g Egg white

9.3 oz Heavy cream 265 g Heavy cream

Directions

Melt chocolates at 65°C/149°F
Bring milk to boil and pour half of it over the chocolates. Add the egg yolks and then the second half of the milk. Mix
Create a meringue with granulated sugar and egg white and lightly whip the heavy cream
Mix the ganache into the whipped cream. Pour the mass into the meringue and delicately mix till well combined

CHOCOLATE MOUSSE & MARACAIBO

Assembly

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile