This recipe comes from Ghylaine Arabian, not that I'm influenced by top chef but I'd put it aside because it realizes its foam only with chocolate and egg whites. I realized this dessert with chocolate Gold Coast milk for me because it answers my dilemma: the dark chocolate I find sometimes too strong and too sweet milk, this one sits right between the 2 ....
This foam is very light (in every sense of the term because no sugar, no butter ...), air, we liked its texture.
for 4 people: 130 gr
Milk Chocolate Gold Coast
5 egg whites 1 teaspoon
lemon juice
Melt the chocolate and keep the at a temperature of 30 ° C. During this time go up the egg whites with the teaspoon of lemon juice.
Gently fold the melted chocolate, lifting the white. Refrigerate at least 8 hours.
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