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Valrhona Caramelia Chocolate Pots

Valrhona Caramelia Chocolate Pots

Valrhona Caramélia Chocolate Pots

Serves 4

200g Valrhona Caramélia fèves
Pinch sea salt
1 egg yolk
300ml cream
½ vanilla pod or ½ tsp vanilla extract
Valrhona Dulcey bar,  to finish


Put the chocolate in a food processor with the salt and the egg yolk.

In a saucepan infuse the cream with the vanilla. As the cream hits the boil, pour into the food processor. Process together and then pour into pots and set in the fridge.

Once set, top with chopped shards of Valrhona Dulcey.

This recipe is simple and versatile. You can use any of your favourite Valrhona chocolate. Why not try making a Manjari Chocolate Pot? Fill 2/3 of a small serving glass with the Manjari mixture. Let it set, then top with a layer of the same recipe made with Ivoire or Caramélia. Finish with shavings of Manjari.

Sabato


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