Fine Foods Gourmet

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JIVARA VIENNOIS
Added: April 17, 2016

 

JIVARA VIENNOIS

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INGREDIENTS

 
Hot Chocolate
  • 125 g              water
  • 250 g              heavy cream
  • 175 g              whole milk
  • 25 g               caramel extract
  • 1                    vanilla bean
  • 90 g              JIVARA 40 % Milk Chocolate
  • 90 g              LE NOIR 61 % Dark Chocolate
  • 20 g              COCOA POWDER 
  • 2 g                cinammon stick 
 
 
Whipped Cream
  • 200 g                       milk
  • 200 g                       GUANAJA 70%
  • 50 g                         inverted sugar
  • 500 g                       heavy cream
  • 1                             vanilla bean

DESCRIPTION / INSTRUCTIONS

Hot Chocolate:
- Bring all of the liquids to boil then infuse the vanilla bean, the cinnamon stick and the caramel extract for 10 minutes.
Strain.
- Add the cocoa powder and cook at 85 degree Celsius, then pour the hot liquids in the chocolate.
 
Chocolate Whipped Cream:
- Pour the sugar in the milk.
- Bring to a boil and infuse the vanilla bean in the hot milk for 10 minutes then strain.
- Bring to a boil again and pour the boiling milk on the chocolate.
- Mix then add the heavy cream.
- Let it cool down, pour in a siphon and add one cartridge of CO2.
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