Dark chocolate custard

Recipe of Francesco Boccia
World Pastry Champion

With a creamy, melt-on-the-palate texture that preserves its characteristics perfectly in the fridge at 4°C for as long is necessary

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Gelecta product

Ingredients

  • 398 gfresh cream 35%
  • 230 gfresh whole milk
  • 53 gglucose syrup 40 DE
  • 72 gegg yolks
  • 279 gdark chocolate coating 70%
  • 5 gGELECTA
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Dark chocolate custard
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