Chocolate crémeux

Recipe by
François Galtier


chocolate crémeux


Boil milk, add gelatin mass and pour onto the chocolate to make a ganache. When all dots of chocolate are melted, add the cold liquid fresh cream.

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Chef’s Tip

You can very easily flavour the crémeux with an infusion into the milk (vanilla, coffee, tea, aromatic herbs,…). Make the infusion in pure milk and scale again the milk after infusion to have the right quantity

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