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PRALINÉ BAHIBÉ HOT CHOCOLATE
 

PRALINÉ BAHIBÉ HOT CHOCOLATE

An original recipe by Chef Paul Saiphet from l'École Valrhona
 
Category: Beverages
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min
 

INGREDIENTS

PRALINÉ BAHIBÉ:
250 grams cream
50 grams Bahibé 46% Chocolate
200 grams Almond Hazelnut Praliné 50%


CITRUS FOAM:
250 grams milk
15 grams sugar
2 grams gelatin powder
10 grams cold water for gelatin
1 gram lemon zest
 

INSTRUCTIONS

PRALINÉ BAHIBÉ: 
  • Bring cream to a boil.
  • Gradually pour the cream over the Bahibé 46% chocolate and praliné, stirring from the center to create a shiny and elastic core, which shows the start of an emulsion.
  • Continue mixing, gradually adding the liquid.
  • Mix with a hand mixer to finish.
  • Served hot with crushed Maldon salt and citrus foam.


*Chef’s tip: Add a splash of Frangelico for an extra kick.


CITRUS FOAM: 
  • Hydrate the gelatin in cold water.
  • Heat the milk and infuse with the lemon zest for around 10 minutes. Strain.
  • Add the sugar and bring to a boil again. Then add the gelatin.
  • Set aside in the refrigerator.
  • Blend with hand blender until frothy.