Chocolate crémeux

Recipe by François Galtier

Ingredients

Process

Boil milk, add gelatin mass and pour onto the chocolate to make a ganache. When all dots of chocolate are melted, add the cold liquid fresh cream.

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Techniques

Chef's Tip

You can very easily flavour the crémeux with an infusion into the milk (vanilla, coffee, tea, aromatic herbs,…). Make the infusion in pure milk and scale again the milk after infusion to have the right quantity

Our products

Products used in this recipe

Delight 29

Fine Belgian white chocolate with a subtle touch of caramel and sweet notes.

Emotion 58

Dark, bittersweet couverture chocolate with a delicate cocoa taste. A must for all artisans.

Essential 54

Well-balanced and rounded dark couverture chocolate with a soft bitter chocolate note to serve all of your needs.