Scribd
Upload
334 views1 page

Chocolate Whipped Cream

This document provides a recipe and instructions for making chocolate whipped cream. It lists several variations using different types and percentages of chocolate. To make it, heat cream and stabilizer until 60°C then pour over chocolate and mix until homogeneous. Refrigerate for 12 hours at 4-6°C then whip it like whipped cream. Some tips are provided about temperature and not using it for mousses. Ingredients and amounts are listed for milk, dark, and white chocolate versions.

Uploaded by

hmode
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
334 views1 page

Chocolate Whipped Cream

This document provides a recipe and instructions for making chocolate whipped cream. It lists several variations using different types and percentages of chocolate. To make it, heat cream and stabilizer until 60°C then pour over chocolate and mix until homogeneous. Refrigerate for 12 hours at 4-6°C then whip it like whipped cream. Some tips are provided about temperature and not using it for mousses. Ingredients and amounts are listed for milk, dark, and white chocolate versions.

Uploaded by

hmode
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Chocolate Whipped Cream

Method:
Some Tips:
Heat the cream and Chantypak and add the invert sugar • do not use this recipe as a mousse application
(if applicable) until 60°C. Pour on the chocolate and mix • temperature of using is important before whipping
well until you obtain a homogeneous texture. Leave it in (+4°C- +6°C).
the fridge for 12h at 4 to 6°C. Whip it like a chantilly using
a whisk.

M I L K C H O C O L AT E W H I P P E D C R E A M
Lait Supreme Lait Superieur Lait Caramel Lait Selection Lait Selection Lait Extra Lait Clair Lait Douceur
41% 38% 34,5% 33,5% 35,5% 32% 32% 31,5%
Ingredients:
Puratos Chantypak 500 500 500 500 500 500 500 500

Fresh Cream 35% 500 500 500 500 500 500 500 500

Belcolade Selection 345 425 415 450 428 470 445 460

Invert sugar

Total weight 1345 1425 1415 1450 1428 1470 1445 1460

D A R K C H O C O L AT E W H I P P E D C R E A M W H I T E C H O C O L AT E W H I P P E D C R E A M
Noir Pur Amer Noir Supreme Noir Superieur Noir Extra Noir Selection Blanc Selection Blanc Selection Blanc Intense
73% 70,5% 60% 57,5% 55% 29,5% 28% 28,5%

Ingredients:
Puratos Chantypak 500 500 500 500 500 500 500 500

Fresh Cream 35% 500 500 500 500 500 500 500 500

Belcolade Selection 210 200 255 245 255 340 360 360

Invert sugar 100 100 50 50 50

Total weight 1310 1300 1305 1295 1305 1340 1360 1360

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy