from our chocolate recipe collection

Palet d'Or

Recipe by: Chocolat Weiss Laboratory

From: Chocolat Weiss

Ingredients

• 700g cream fleurette** or whipping cream
• 150g corn syrup
• 100g sweetener (sorbitol)
• 750g 70% semisweet chocolate
• 250g 85% bittersweet chocolate
• 300g of butter
• 450g dark chocolate for coating

Method

Bring the cream, sweetener, corn syrup and butter to a boil.

Melt the chocolates in the microwave oven.

Then pour all the ingredients into the mixer.

Mix thoroughly to homogenize.

Leave to temper at 32°C then poach in the Palets Or piping machine.

Coat with dark chocolate.

Decorate with powder and polyurethane leaves.

Tips:
To obtain an ideal ganache texture it is recommended to use a food processor.

** NOTE : Crème fleurette is a lighter, more liquid version of crème fraîche.