P125 Chocolate Classic

Made with P125 Coeur de Guanaja

RECIPE An original recipe from the École Valrhona

1 step

Recipe Step by Step


P125 Chocolate Classic

400g whipping cream 35% fat
100g butter
30g oil
180g egg yolks
150g caster sugar
310g egg whites
150g caster sugar
100g Camelia flour

Bring the cream to a boil with the butter and make an emulsion with the chocolate: Pour one third of the cream onto the P125 beans and mix until combined. Add half the emaining cream, keeping the mixture below 45°C (113°F). Stir vigorously. Complete with the rest of the cream and the oil, and blend. When the temperature is around 40°C (104°F), add the egg yolks mixed with the sugar. Add the whipped whites and finish with the dry ingredients. Pour into frames and bake at around 160°C (320°F) for around 30 minutes.

Assembly and finishing