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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 g water
250 g heavy cream
175 g whole milk
25 g caramel extract
1 vanilla bean
90 g JIVARA 40 % MILK CHOCOLATE
90 g LE NOIR 61 % DARK CHOCOLATE
20 g VALRHONA COCOA POWDER
2 g cinammon stick
5 g Whisky
Chocolate Whipped Cream:
200 g milk
200 g GUANAJA 70%
50 g invert sugar
500 g 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.
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