ITAKUJA SUSPENSION

Heat the milk with the glucose, then add the rehydrated gelatin. Slowly pour this mixture over the melted ITAKUJA 55% couverture.



Immediately mix using an electric mixer to make a perfect emulsion. Add the cold liquid cream. Use the electric mixer to mix again. Leave to stiffen in the refrigerator, preferably overnight.

Heat the milk. Once it is at 25°C (75°F), add the powdered milk. Once it is at 30°C (85°F), add the sugars (sugar, powdered glucose and invert sugar). Once it is at 40°C (105°F), add the cream. Once it is at 45°C (115°F), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (about 10%).



Once it is at 60°C (140°F), pour a small amount of the liquid (two-thirds of the weight of the chocolate) onto the partially melted chocolate. Mix in an electric mixer as soon as possible and gradually add the rest. Mix to form a perfect emulsion. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Leave to sit for at least 12 hours at 40°F (4°C). Mix in an electric mixer and churn at 60-70°C (15-20°F).

Bring the milk and the whipping cream to a boil.



Slowly pour this hot mixture over the melted ITAKUJA 55% couverture. Immediately mix using an electric mixer to make a perfect emulsion.



Store in the refrigerator.

Sieve the almond flour, brown sugar, flour, COCOA POWDER, and salt together. Add the finely cubed butter and ground almonds. Mix all the ingredients using the flat beater in an electric mixer.



First small balls will form, then you will get a streusel mix which is only slightly homogenized. Stop mixing. Bake at 150°C (300°F).

Beat together the egg yolks, eggs and sugar with a whisk.



At the same time, beat the egg whites with the dark brown sugar. Gradually mix together the two mixtures while adding the flour and



COCOA POWDER which you have sifted together in advance.

Melt all the ingredients together then spray at a temperature of 40-45°C (104-113°F).