Inaya™ Chocolate Moelleux

Used Cacao Barry products

Fall / Winter

Created by

Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for 12 moelleux

Used Cacao Barry products

Ingredients	Preparation
375g whole egg(s) 275g sugar	Mix with a whisk
225g Inaya™ 65% 212g butter	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.