Bitter Chocolate Consommé
A crystal-clear chocolate consommé made using an ice-filtration technique borrowed from winemaking, served as an elegant hot or cold chocolate drink.
â±ïž Prep: 20 minđł Cook: 15 min
Nutritionper per 300 g portionâș
130
Calories
3g
Protein
12g
Carbs
8g
Fat
Ingredients
| 1 l | water |
| 200 g | bitter chocolate |
| 6 g | gelatine leaves |
| 50 g | egg whites |
Instructions
Makes 1 litre
- 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 them.
- Gradually heat until the egg whites float to the top.
- Pass through a fine-meshed sieve with a 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.