Frédéric Bau, École du Grand Chocolat Valrhona

Iced Chocolate Parfait and Cappuccino Sauce

Name: Iced Chocolate Parfait and Cappuccino Sauce
Prep time: 30 min
Total time: 6 h 30 min
Ingredients: 3 egg whites; 5 ¾ oz. (165 g) bittersweet chocolate, 70 percent cocoa; 5 ¾ oz. (165 g) bittersweet chocolate, 70 percent cocoa; 1 ¼ cups (310 ml) whipping cream; ⅓ cup (85 ml) espresso coffee; ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅓ oz. (10 g) jelly (jam) sugar (sugar containing pectin); ⅔ oz. (20 g) glucose syrup

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
7 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Iced chocolate parfait

3 egg whites
1 cup minus 3 tablespoons (5 ⅔

Dessert
Vegetarian
Gluten-free

Method

Prepare the iced chocolate parfait. Make a Swiss meringue—in a heatproof mixing bowl, combine the egg whites and the sugar. Place the bowl over a bain-marie and continue whisking* until the temperature reaches 131°F–140°F (55°C–60°C). Remove from the heat and continue whisking until the mixture cools to room temperature.