P125 Panna Cotta

Bring the milk, cream, sugar, and bloomed gelatin to a boil.



Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a proper emulsion.



Mix with a hand blender making sure not to incorporate any air.



Pour at a temperature of about 30°C (86°F) into verrines and set aside in a refrigerator with plastic film protecting the surface overnight.

Sift together the flours, sugar, salt and Cocoa Powder.



Dice the butter into small cubes.



Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lunps are formed.



Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C (302-320°F).

Bring the milk and glucose to a boil. Pour a quarter of the hot liquid over the melted chocolate and begin to emulsify.



Finish by adding the remaining hot liquid and process with a hand blender to perfect the emulsion.



Set aside in the fridge to crystallize or serve hot at 65°C (149°F).