Presented at Kiwi Foo in February 2010
Chocolate MousseFoo 2010
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Sabatohttp://sabato.co.nz
Cocoa content!=sole defining characteristicfor chocolate
Grands Crus:• Trinitario• Criollo• ForesteroGround + Conched 30 to 100 hours
• 160 g Milk Chocolate• 100ml Milk• 4g Gelatine• 200ml Cream• 640g Milk Chocolate• 400ml Milk• 16g Gelatine• 800ml Cream
• Melt chocolate• Boil milk• Add gelatine• Add milk to chocolate• Cream to soft peaks• Add chocolate to cream• Pour in serving containers
WAIT at least ONE hour!
http://en.wheelinggourmet.com