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6–8
Medium
55 min
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Prepare the chocolate and maple syrup sauce. Heat the maple syrup in a saucepan to 250°F (120°C). While it is cooking, slightly warm the cream. When the maple syrup has reached the right temperature, stir in the cream and bring back to the boil.
Chop the chocolate and melt it gently in a bain-marie or in the microwave oven (on “defrost” or at 500 W max