HUKAMBI 53% ESSENTIALS

Add the rehydrated gelatin to the warm, strained crème anglaise.

Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.

Immediately mix using an immersion blender to make a perfect emulsion.

Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Heat the cream with the glucose to 140/150°F (60/65°C), then combine half with the partly melted chocolate.

Mix well with a spatula, add the rest of a the cream, and mix using an immersion blender to form a perfect emulsion.

Once the ganache is at 95/105°F (35/40°C), add the cubed tempered butter, which should be at approximately 65°F (18°C) and mix using an immersion blender again.

Pour the ganache at a temperature of 93/95°F (32/34°C) into a frame previously fixed to a pre-coated guitar sheet.

Leave to set for 24 to 36 hours at 60/65°F (16/18°C) and a 60% relative humidity level. Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.

Mix the hot liquid starch with the rehydrated gelatin then gradually combine it with the chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Add the cold heavy cream.

Mix again very briefly.

Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.

Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

Heat the milk until lukewarm.

Gradually add the sugar mixed with the pectin while whisking.

Bring to a boil while stirring all the while for approximately 20 seconds.

Gradually pour some of the hot milk over the chocolate.

Start making an emulsion with a spatula, then use an immersion blender.

Add the rest of the milk, then mix again with the immersion blender.

Pour out at 115/120°F (45/50°C).

If using later, heat the jelly to 140°F (60°C) and use at 115°F (45°C).

Please note: this jelly cannot be frozen.

Heat the milk and add the rehydrated gelatin.

Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.

Immediately mix using an immersion blender to make a perfect emulsion.

Once the mixture is at 85/95°F (30/35°C), combine with the frothy whipped cream. Pour out immediately.

Freeze.

Heat and strain the crème anglaise, then gradually combine with the partially melted chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.

Once the mixture is smooth, check the temperature is at 100/105°F (38/40°C) and add the remaining frothy whipped cream.