Recipes

Dark chocolate couverture Ocumare 71%

Dark chocolate couverture Ocumare 71%

IngredientsPreparation
  • 900 g fresh milk
  • 100 g 35% cream
  • 30 g dextrose
  • 1 g powdered vanilla pods
  • 1 g fine salt
  • 290 g Ocumare

Pour the dextrose, vanilla and salt mixture over the milk and cream.
Strain and pour over the dark couverture.
Emulsify and chill in the fridge.
Pour into a bottle.