Chocolate Tradition

Used Cacao Barry products
Saint-Domingue 70%
Fleur de Cao™ 70%
Ambre Java™ 36%
Pâte à Glacer Blonde
Fall / Winter

Chocolate Tradition

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Level
level 2

Glaze the frozen dessert at approximately 23°C.

Steps
Used Cacao Barry products
Saint-Domingue 70%
Fleur de Cao™ 70%
Ambre Java™ 36%
Pâte à Glacer Blonde
IngredientsPreparation
  • 40g
    fine sugar
  • 400g
    egg yolks
  • 450g
    Tradition (Lenotre)
  • 390g
    egg white
  • 190g
    fine sugar
  • 160g
    sifted flour
  • 190g
    fine sugar
  • 50g
    dried and grounded gingerbread
  • 160g
    sifted flour
  • 50g
    dried and grounded gingerbread
IngredientsPreparation
  • 500g
    syrup
  • 2pod(s)
    vanilla
  • 200g
    water
IngredientsPreparation
  • 50g
    fine sugar
  • 300g
    whole milk
  • 30g
    custard powder
  • 30g
    butter
  • 80g
    egg yolks
  • 210g
    Tradition (Lenotre)
  • 135g
    liquid whipping cream
IngredientsPreparation
  • 650g
    whole milk
  • 125g
    sugar
  • 140g
    egg yolks
  • 420g
    whipped cream
IngredientsPreparation
  • 250g
    whole milk
  • 250ml
    whole milk
  • 100ml
    liquid glucose
  • 100g
    liquid glucose
  • 125g
    sugar
  • 10g
    gelatin leaves
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