Illanka Chocolate Cream

sosa - recette creme chocolat illanka


225 g Oat milk 20 g Invert sugar 4 g SOSA Guar Gum 290 g ILLANKA 63% COUVERTURE 265 g Oat milk

Heat the smaller portion of oat milk, the invert sugar and the guar gum.
Slowly combine the hot mixture with the partially melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the second portion of cold oat milk.
Mix again.
Pour directly into a glass or another container.
Leave to set in the refrigerator, preferably for 6 hours.

Note: This recipe cannot be frozen.