Use this preparation from Ancel to make a delicious chocolate cream in no time for inserts, fillings or decorations.

A firm and melting result with a good chocolate taste that will save you time.

All you need is 35% fat liquid cream and the preparation.

Simply bring the cream to a boil, remove the pan and add the cream mixture. Blend this mixture until smooth and pour immediately into molds. Refrigerate or freeze depending on use.

For the realization of the cremeux, make the previous preparation but cool it at 4°C then whip at high speed until obtaining a smooth cream which can be drawn up with the pocket.

This package of 1kg allows to realize 6 kg of chocolate cream.

Ingredients: chocolate 40% (sugar, cocoa paste, cocoa butter, emulsifier (sunflower lecithin)), chocolate powder 40% (sugar, cocoa), sugar, modified tapioca starch, gelling agent (carrageenan).

Possible traces of gluten, milk, egg, nuts.

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