
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.
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