Valrhona The Essentials Chocolate amp caramel cream mix

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=C-lARo4uDP8

Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose. • Let the temperature fall to 165-180°F (75 80°C), then gradually pour the mixture onto the chocolate and use a spatula to create an emulsion. Immediately mix using an electric mixer to make a perfect emulsion. • At 105°F (40°C), add the liquid butter and mix in the electric mixer again. • Leave to stiffen in the refrigerator. • 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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