Valrhona Valrhona The Essentials Light chocolate mousse

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Heat the milk and add the rehydrated gelatin. • Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion. • Immediately mix using an electric mixer to make a perfect emulsion. • Check the temperature – It should be 80 85°F (26-29°C) for white and blond-colored chocolates, 90-95°F (31-34°C) for milk chocolates and 100-110°F (39-42°C) for dark chocolates. Pour the chocolate onto the airy whipped cream. • Pour out immediately. • Freeze. • For more information, visit us at www.valrhona.com • Découvrez de nouveaux contenus exclusifs pour les amateurs de chocolat Valrhona •   / valrhona   •   / valrhonafrance   •   / valrhonafrance   •   / valrhonafrance   • https://fr.foursquare.com/ValrhonaFrance

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