Otucan Chocolate Cremeux, Coconut and Raspberry

Name: Otucan Chocolate Cremeux, Coconut and Raspberry
Ingredients: 250 g whole milk / full fat milk; 250 g whole milk / full fat milk; 100 g yolk; 245 g Valrhona Otucan dark chocolate, 69%, partially melted; 5 g silver gelatin sheet; 100 g coconut purée; 175 g Valrhona Ivoire white chocolate, 35%; 200 g heavy cream / double cream; 200 g heavy cream / double cream; 28 g Malibu rum; 125 g stout beer; 56 g canola oil; 125 g molasses; 1 large egg; 7 g baking powder; 33 g dark brown sugar; 150 g all-purpose flour / plain flour; 150 g all-purpose flour / plain flour; 2 g allspice (powder); Pinch of salt; 7 g Versawhip; 3 g xanthan Gum; 500 g raspberry purée; 5 g agar agar; 112 g granulated sugar (US); Valrhona Manjari dark chocolate, 64%; Valrona Dulcey blond chocolate, 32%

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Otucan Chocolate Cremeux

250 g heavy cream / double cream
250 g whole milk / full fat milk

Dessert

Method

Otucan Chocolate Cremeux

Cook Crème Anglaise to 82°C / 180°F.
Place chocolate in a medium size bowl. Strain hot cream through a fine sieve over chocolate to obtain a smooth, shiny texture, with the help of a rubber spatula.
Using a hand blender, process emulsion to perfect the Cremeux. Reserve at room temperature.