INGREDIENTS - CRÈME ANGLAISE
| 500g | 17.64 oz | Whole milk |
| 500g | 17.64 oz | Heavy cream 35% |
| 200g | 7.06 oz | Egg yolks |
| 100g | 3.53 oz | Sugar |
INGREDIENTS - BAVAROISE
| 700g | 24.69 oz | Crème Anglaise |
| 900g | 31.75 oz | Heavy cream 35% |
| 10g | .35 oz | Gelatin (if using dark chocolate) |
| 18g | .64 oz | Gelatin (if using milk or white chocolate) |
CHOCOLATE SELECTION (CHOOSE ONE)
| 460g | 16.23 oz | Dark Chocolate Growers Choice 71% |
| 490g | 17.28 oz | Dark Chocolate Peru 62% |
| 560g | 19.75 oz | Dark Chocolate Growers Choice 58% |
| 530g | 18.69 oz | Dark Chocolate Ecuador 56% |
| 465g | 16.4 oz | Dark Chocolate Ecuador 65% |
| 540g | 19.05 oz | Milk Chocolate Caramelized Ecuador 40% |
| 570g | 20.11 oz | Milk Chocolate Peru 39% |
| 590g | 20.81 oz | Milk Chocolate Growers Choice 33% |
| 600g | 21.16 oz | White Chocolate Ecuador 31% |
METHOD - CRÈME ANGLAISE
In a saucepan, bring the milk and cream to a boil.
In a mixing bowl, mix the egg yolks and sugar. Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar. Cook this mixture, over a double boiler, until it reaches 180°F (82/83°C). Strain through a sieve, use immediately.
METHOD - BAVAROISE
Bloom the gelatin in cold water. Melt the chocolate in a bowl. In a separate bowl, whip the cream to soft peaks, set aside. Add bloomed gelatin to the hot Crème Anglaise. Add the hot Crème Anglaise in several additions to the chocolate, using a spatula, until fully incorporated. With an immersion blender, making sure not to incorporate air, blend until smooth. Check that the temperature is at 104°F (40°C). Add the whipped cream, folding in with a spatula. Place in the desired molds at 86°F (30°C) and let rest in the refrigerator for 12 hours.
Makes 70.55oz of bavaroise
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