Vegan Guanaja Chocolate Crémeux

Artisan
Restaurateur
Natur Emul Sosa Crémeux chocolat végétal

Ingredients

530 g Oat milk 70 g SOSA Gelatin Powder DE 33 10 g SOSA Natur Emul 315 g GUANAJA 70% COUVERTURE 80 g Coconut oil

Warm the milk and gradually whisk in the pre-mixed glucose powder and Natur Emul emulsifier.
Bring all these ingredients to the boil together.
Gradually combine the liquid with the chocolate and coconut oil, and mix until an emulsion starts to form.
Use an immersion blender to finish off the emulsion so it takes on an attractive creamy texture.
Leave to set in the refrigerator.