Makes 5
- 16 oz cream
- 50 g sugar
- 2.5 sheets of gelatin
- 1.75 oz 55% Valrhona Equatoriale chocolate
- 1.75 oz 70% Valrhona Guanaja chocolate
Directions
- Bring sugar and heavy cream to simmer
- Meanwhile bloom the gelatin using ice water
- Melt chocolate into heavy cream mixture, remove from heat and stir in gelatin
- Pass entire mixture through a chinois and cool down on ice or in a fridge
- Once mixture is room temperature, portion into containers and cool
Via Giulia