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Jivara Viennois with a touch of Whisky
 

JIVARA VIENNOIS WITH A TOUCH OF WHISKY

An original recipe by Thierry Atlan from Sugar and Plumm
 
Category: Beverages
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min
 

INGREDIENTS

Hot Chocolate:
125 grams water
250 grams heavy cream
175 grams whole milk
25 grams caramel extract
1 vanilla bean
90 grams JIVARA 40 % MILK CHOCOLATE
90 grams LE NOIR 61 % DARK CHOCOLATE 
20 grams VALRHONA COCOA POWDER
2 grams cinammon stick
5 grams Whisky

Chocolate Whipped Cream:
200 grams milk
200 grams GUANAJA 70%
50 grams invert sugar
500 grams whipping cream
1 vanilla bean
 

INSTRUCTIONS

Hot Chocolate: 
  • Bring all of the liquids to boil then infuse the vanilla bean, the cinnamon stick and the caramel extract for 10 minutes.
  • Strain.
  • Add the VALRHONA COCOA POWDER and cook at 185°F (85°C), then pour the hot liquids in the chocolate.

Chocolate Whipped Cream: 
  • Pour the sugar in the milk.
  • Bring to a boil and infuse the vanilla bean in the hot milk for 10 minutes then strain.
  • Bring to a boil again and pour the boiling milk on the chocolate.
  • Mix then add the whipping cream.
  • Let it cool down, pour in a siphon and add one cartridge of CO2.