Soft Chocolate Gel · Pro-Pannacotta (Iota) · Texturizers
Channel: Sosa Ingredients
Date: 26/10/2011

Ingredients

265 gr. Cream 35 % m.g.
250 gr. Chocolat coberture 64 %
60   gr. Sugar
300 gr. Water
0'8   gr.   Pro-Pannacotta ( Iota )
0'8   gr.   Kappa     
 
Process:
Heat the cream and sugar and pour on the chocolate stirring until get an homogeneous mixture
In another bowl combine the water, kappa and Pro-pannacotta and mix with a hand blender
Boil the mixture
Mix both preparations
Pour in a frame and keep 2 hours in the fridge