DULCEY PANNACOTTA serves 20 recipe L’Ecole du Grand Chocolat
250 g Milk
25 g Glucose
5 g Leaf gelatin
425 g DULCEY CHOCOLATE 500 g Heavy cream 35%
Soak and strain the gelatin.
Melt the chocolate at 40°C/104°F and add the glucose.
Bring the milk to a boil. Add the soaked and drained gelatin. Whisk to combine. Strain.
Gradually pour onto the melted chocolate to obtain a glossy and elastic texture. Add this to the cold cream.
Process a few seconds with hand blender.
Leave to set in the refrigerator. Finish as desired