Valrhona Chocolate Pannacotta

Ingredients for 12x 40g portions

Ivoire 35% Chocolate Pannacotta

• Gelatine 2g 
• Milk 100g
• Glucose 5g
• Valrhona Ivoire 35% chocolate 170g
• Whipping Cream 200g
• Vanilla Powder 2g

Azelia 35% Chocolate Pannacotta

• Gelatine 2g 
• Milk 100g
• Glucose 5g
• Valrhona Azelia 35% chocolate 180g
• Whipping Cream 200g

Caraibe 66% Chocolate Pannacotta

• Gelatine 2g 
• Milk 100g
• Glucose 5g
• Valrhona Caraibe 66% chocolate 180g
• Whipping Cream 200g

Blond Dulcey 32% Chocolate Pannacotta

• Gelatine 2g 
• Milk 100g
• Glucose 5g
• Valrhona Dulcey 32% chocolate 170g
• Whipping Cream 200g

Jivara 40% Pannacotta 

• Gelatine 2g 
• Milk 100g
• Glucose 5g
• Valrhona Jivara 40% chocolate 170g
• Whipping Cream 200g

Method

1. Soak the gelatine in cold water. 
2. Heat the milk with the glucose, then add the rehydrated gelatine.
3. Gradually combine with the melted chocolate.
4. Add the cold cream. 
5. Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles. 
6. Pour out and leave to set in the fridge for a few hours.

Enjoy the recipe and Cook like a Chef at home!