CHOCOLATE
GOURMANDISE
Makes 50 pieces
Makes 50 pieces
Melt the butter. Add all ingredients together mix with the paddle for 3 minutes at medium speed. Spread out in a tray of 40 x 60 cm with a 4 mm thickness. Bake at 180°C for 8 minutes.
Boil the cream, star anis, condensed milk, glucose and butter. When the preparation reaches 85°C, pour on the chocolate. Use a hand mixer to make the ganache smooth and homogenize.
Blend the milk, cream, soluble coffee, egg yolks in a pan and heat up at 85°C. Pass through a sieve and add the milk chocolate and butter. Blend with a hand blender to make a good emulsion, pour into a bowl and let set.
Soften the Cryst-o-fil, add the melted chocolate and Pralicrac. Mix well until it gets homogeneous.
