INGREDIENTS

   INGREDIENTS - CRÈME ANGLAISE

500g 17.64 oz Whole milk 
500g 17.64 oz Heavy cream 35% 
200g 7.06 oz Egg yolks
100g 3.53 oz Sugar

 

    INGREDIENTS - BAVAROISE

700g 24.69 oz
Crème Anglaise
900g 31.75 oz Heavy cream 35% 
10g .35 oz Gelatin (if using dark chocolate)
18g .64 oz Gelatin (if using milk or white chocolate)

 

    CHOCOLATE SELECTION (CHOOSE ONE)

460g 16.23 oz
Dark Chocolate Growers Choice 71%
490g 17.28 oz Dark Chocolate Peru 62% 
560g 19.75 oz Dark Chocolate Growers Choice 58% 
530g 18.69 oz Dark Chocolate Ecuador 56%
465g 16.4 oz
Dark Chocolate Ecuador 65%
540g 19.05 oz Milk Chocolate Caramelized Ecuador 40%
570g 20.11 oz Milk Chocolate Peru 39%
590g 20.81 oz Milk Chocolate Growers Choice 33%
600g 21.16 oz White Chocolate Ecuador 31%

 

METHOD

METHOD - CRÈME ANGLAISE

In a saucepan, bring the milk and cream to a boil.
In a mixing bowl, mix the egg yolks and sugar. Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar. Cook this mixture, over a double boiler, until it reaches 180°F (82/83°C). Strain through a sieve, use immediately.

METHOD - BAVAROISE

Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a separate bowl, whip the cream to soft peaks, set aside. Add bloomed gelatin to the hot Crème Anglaise. Add the hot Crème Anglaise in several additions to the chocolate, using a spatula, until fully incorporated. With an immersion blender, making sure not to incorporate air, blend until smooth. Check that the temperature is at 104°F (40°C). Add the whipped cream, folding in with a spatula. Place in the desired molds at 86°F (30°C) and let rest in the refrigerator for 12 hours.

 

Makes 70.55oz of bavaroise

YOU MIGHT ALSO LIKE

SWEET MIDNIGHT AMAZONAS

UPSIDE DOWN CANDY BAR

PANCHITA


FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO