Inaya™ Chocolate Moelleux

Used Cacao Barry products
Fall / Winter

Inaya™ Chocolate Moelleux

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
Recipe for 12 moelleux
Used Cacao Barry products
Recipe components

Inaya™ chocolate fondants

  • 375g
    whole egg(s)
  • 275g

Mix with a whisk

Melt in the microwave

Add the egg and sugar mixture to the chocolate previously melted with the butter.

  • 117g
    sifted flour

Mix briefly and add

Stir the mixture until a smooth texture is obtained.
Place the mixture into buttered moulds.
Cook in the oven at 160°C for approximately 10 minutes.