A VOLCANO OF INTENSE FLAVOUR Our ambassador presents his own personal version of one of the most famous desserts in the world, Michel Bras's coulant, to which he adds the full intensity of Ocumare 71% dark chocolate.A VOLCANO OF INTENSE FLAVOUR Our ambassador presents his own personal version of one of the most famous desserts in the world, Michel Bras's coulant, to which he adds the full intensity of Ocumare 71% dark chocolate.A VOLCANO OF INTENSE FLAVOUR Our ambassador presents his own personal version of one of the most famous desserts in the...
Containing: 3 Components
Ocumare 71% couverture coulant
Ingredients: Ocumare 71% couverture coulant
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250 gEgg
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200 gSugar
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250 gButter
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150 gWeak flour
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250 gCHD-Q76OCUM
Preparation: Ocumare 71% couverture coulant
Mix together the melted butter and the couverture.
Whisk the remaining ingredients and stir into the previous mixture.
Ocumare chocolate interior
Ingredients: Ocumare chocolate interior
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170 gMilk
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170 gCream
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200 gCHD-Q76OCUM
Preparation: Ocumare chocolate interior
Boil the cream together with the milk and emulsify with the couverture.
Place in a 2 cm diameter and 2 cm high silicone mould and freeze.
Assembly
Measure out a small amount of coulant mix into a paper mould.
Insert the interior and close with more coulant mix.
Bake in the oven at 190°C for 10 min.
Freeze and remove from the paper, serve on a plate and heat the coulant straight from the fridge for 40 seconds in the microwave.
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