Sourdough Couverture

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Ingredients

  • Sourdough loaf, day-old 500 g 1 lb 1.63 oz 19.9%
  • Cocoa butter, heated to 45°C/115°F 820 g 1 lb 12.92 oz 40.8%
  • Superfine or bakers’ sugar 780 g 1 lb 11.51 oz 38.81%
  • Lecithin powder 10 g .35 oz .5%

Method

  1. Cut the sourdough into small cubes and dry it in a low-temperature oven until it has no moisture whatsoever.
  2. Grind it in a Robot Coupe to obtain crumbs, and then grind it even finer using a coffee grinder.
  3. Proceed with the white chocolate method.

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