Milk chocolate chantilly Technique by Veliche™ Gourmet

INGREDIENTS

• Fresh cream 35% fat (1) 270 g
• Intense 35 Belgian milk couverture chocolate 330 g
• Fresh cream 35% fat (2) 400 g

PROCESS

1. Warm up the first cream and pour on the milk chocolate to make a ganache.
2. Finalize the mix with the second cold liquid fresh cream.
3. Let cool down in the fridge before whipping.