Vegetarian Coffee & Chocolate Cream

sosa - crème chocolat café végetale


300 g Water 50 g Caster suagr 25 g SOSA Gelcrem Cold 75 g MACAÉ 62% COUVERTURE 25 g Espresso coffee

Use the water and sugar to make a syrup, then gradually combine with chocolate so that an emulsion starts to form.
Use an immersion blender to finish emulsifying and add the Gelcrem Cold and espresso.
Keep mixing until the texture is smooth and glossy.
Store in the refrigerator until you are ready to use.