Chocolate Parfait
Chocolate Parfait 200 gr. couverture equatorial 55% cocoa, Valrhona
6 egg yolks
150 gr. sugar
30 gr. honey
500 gr. cream 35% fat, whipped to form thick
50-100 gr. Valrhona chocolate pearls
MATERIALS FOR THE SAUCE
150 gr. couverture equatorial 55% cocoa, Valrhona
150 gr. milk
30 gr. glucose "instructions
Boil sugar and 50 grams. water and mix them together yolks in a mixer. Once the sugar is becoming a thick syrup, namely 120 ยบ C, remove from the heat, add honey and slowly add this mixture into the mixer where we continue to blow the eggs until they rise and cool the mixture. Stop the beating, add the chocolate that we melted in a double boiler, mix and finally add the thick cream and add the chocolate pearls. Pour the mixture into a metal mold, cover with film and keep in freezer. We serve around 10 portions.
PERFORMANCE FOR THE SAUCE
Cut the dark chocolate and sprinkle over it the milk that we warmed to the 90th C with glucose. Homogenized very well. Serve, preferably, hot chocolate, iced the parfait.
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