Chocolate Crémeux

Name: Chocolate Crémeux
Cuisine: French
Ingredients: 6 ¾ oz. (190 g) bittersweet chocolate, 70 percent cocoa; Or 7 ½ oz. (210 g) bittersweet chocolate, 60 percent cocoa; Or 7 ½ oz. (210 g) bittersweet chocolate, 60 percent cocoa; Or 7 ½ oz. (210 g) bittersweet chocolate, 60 percent cocoa; Or 9 oz. (250 g) milk chocolate, 40 percent cocoa; Or 9 oz. (250 g) milk chocolate, 40 percent cocoa; Or 8 oz. (225 g) white chocolate, 35 percent cocoa, plus 1 ½ sheets (3 g) gelatin; Or 8 oz. (225 g) white chocolate, 35 percent cocoa, plus 1 ½ sheets (3 g) gelatin; Or 8 oz. (225 g) white chocolate, 35 percent cocoa, plus 1 ½ sheets (3 g) gelatin; 5 egg yolks; ¼ cup (1 ¾ oz./50 g) granulated sugar; 1 cup (250 ml) whole milk; 1 cup (250 ml) whipping cream

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Adding chocolate to the basic crémeux recipe makes for a perfect base that will allow you to create delicious, multi-textured desserts.

Ingredients

Weigh the chocolate according to its cocoa content:

6 ¾ oz. (190 g) bittersweet chocolate, 70 percent cocoa
Or 7 ½

Europe
France
Garnish
Mediterranean
Microwave

Method

A day ahead of using the crémeux, melt the chocolate slowly (1) in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Soften the gelatin in cold water if you are using white c