Classic Bavarian Cream: Classic Chocolate Bavarian Cream

Preparation info

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Decrease the gelatin to 4 teaspoons (12 g) and add 8 ounces (225 g) melted sweet dark chocolate when you stir in the gelatin.