Bitter chocolate consommé

A fantastic technique, based on a technique used in wine production, in which cloudy liquids are filtered by ice crystals. 

Makes 1 liter.

Bitter chocolate consommé

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bitter chocolate



gelatine leaves



egg whites

Preparation method

  • Heat the water to 70°C and add the chocolate.
  • Mix thoroughly and add the gelatine that has been soaked in cold water.
  • Pour into a suitable container, cover and refrigerate for 12 hours.
  • Allow to defrost and wait until the chocolate and the liquid separate.
  • Drain off the liquid and pass through a sieve.
  • Put the egg whites at the bottom of a pan and pour the chocolate bouillon over it.
  • Gradually heat it until the egg whites float to the top.
  • Pass through a fine-meshed sieve with passing cloth.
  • Store the clear chocolate consommé in the refrigerator until use.

Serving suggestions

  • Serve, for example, with yoghurt noodles.
  • Serve as an ice cold chocolate drink with a vanilla straw.
  • Use in a composition with components of chocolate, mango and peach.

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