Valrhona Dark Chocolate Bavarois

Valrhona Dark Chocolate Bavarois

Adam Fargin's Valrhona dark chocolate bavarois recipe

 

 


Preparation method

The Sponge

1. Whisk the egg and sugar in a bowl over pan of hot water till it reaches 50C

2. Whisk for 10mins

3. Gently fold in the sieved flour

4. Slowly add the melted butter

5. Lay this on a flat tray lined with greaseproof paper and cook for 6-7 mins at 210C half fan

6. Add the Bavarois Mix and leave to set.

The Bavarois

1. Add milk & vanilla and to the boil

2. Whisk egg and sugar together then pour the boiled milk and vanilla over

3. Place back on a low heat and keep whisking till its gets to 85oc or thick

4. Add the chocolate and once a little cooler add the gelatine

5. Put in the freezer till a little cooler but not set

6. remove and fold in the icing sugar and double cream.

Ingredients

For the Bavarois:

  • ¼ ltr  Milk
  • 100g Caster sugar
  • 6 Egg yolks
  • 4 Gelatine leaves
  • 1 Vanilla pod
  • 1/2ltr Double cream
  • 50g Icing sugar
  • 125g Valrhona dark chocolate

For the Sponge:

  • 8  eggs
  • 250g sugar
  • 250g flour
  • 25g butter

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