Valrhona The Essentials Chocolate chantilly mousse

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=hhj1a7CoWfk

Heat up the milk, add the rehydrated gelatin, then gradually pour it out onto the melted chocolate, taking care all the while to check an emulsion is forming. • Immediately mix using an electric mixer to make a perfect emulsion. • Before you add it to the airy whipped cream, check your chocolate’s temperature: 115-120°F (45-48°C) for white and blond-colored chocolates, 120-125°F (50-53°C) for milk chocolates and 130-135°F (55-58°C) for dark chocolates. • Mix using a spatula and pour out straight away. • 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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