Waiting to come back in the School of Jean-Marie Auboine next 28 of April, for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:
INGREDIENTS:
cream Gr 140
water Gr 115
butter Gr 48
sugar Gr 170
lecithin Gr 2
sorbitol Gr 42
butter Gr 92
38% milk chocolate Gr 230
70% dark chocolate Gr 95
cocoa butter Gr 30
salt Gr 10
HOW TO MAKE:
Make a dark dry caramel.
Deglaze with the hot cream.
Add the salt and the small amount of butter.
Take off the heat.
Add the rest of the butter and let cool down to 40C
Make an emulsion with the melted chocolate.
Add grounded cocoa butter.
Let crystallize for 12 hours.
Cut with the help of the guitar E
Enrobe in tempered 65% dark chocolate.
Before the chocolate crystallize make a line with a piece of acetate
and gold lust mixed with alcohol