IVOIRE 35% Kisselo

Heat the water to 105°F (40°C). Mix the sugar, atomized glucose, powdered milk and stabilizer, then sprinkle into the water through a sieve.

Heat to 185°F (85°C). Add the lemon juice, zest and vanilla pod.

Quickly cool the mixture to 40°F (4°C) then leave to sit in the fridge for 12 hours.

Strain through a chinois, mix in an electric mixer and churn.

First mix the creamed butter, salt, icing sugar, powdered almonds, eggs and the smaller portion of flour.

Do not beat this mixture. Once the mixture is well incorporated, quickly add the remaining flour.

Store in the fridge or spread out immediately.

Bake at 300°F (150°C).

Heat the milk and leave the zest to infuse for about 10 minutes.



Strain through a chinois, adjust the amount of milk if required and add the rehydrated gelatin.



Make an emulsion by slowly pouring the hot milk onto the melted chocolate.



Immediately mix using an electric mixer to perfect the emulsion.



Add the yogurt and yogurt powder then mix again in the electric mixer.



Once the mixture is at 80-85°F (28-30°C), incorporate the cream which has been whipped until it has the texture of a mousse.



Pour into a container immediately, then freeze.

Heat the whipping cream and rehydrated gelatin and then, separately, the Absolu Cristal glaze.



Pour the cream onto the melted chocolate and start to make an emulsion.



Finish by pouring on the glaze at 160°F (70°C).



Add the yogurt and yogurt powder.



Mix in an electric mixer to get a perfect emulsion which is smooth, shiny and free of bubbles.



Use at 85-95°F (30-35°C).

Mix all the elements together in a mixer. Store in the fridge.

Bring the Absolu Cristal neutral glaze to a boil in water.



Immediately apply using a spray gun at about 175°F (80°C).