Easy
Makes: 750 gr
-
Good to go
-
Quick & easy (production)
Learn to create a delicate fusion between the smooth, velvety crème and the rich, nutty essence of tahini.Learn to create a delicate fusion between the smooth, velvety crème and the rich, nutty essence of tahini.
- Shelf life:
- 3 weeks
- Conservation:
- +12 Celsius
Containing: 1 Component
Crème velvet with tahina and vanilla
Ingredients: Crème velvet with tahina and vanilla
-
125 gmilk concentrated
-
125 gCream
-
25 gInvert sugar
-
1 piece(s)Vanilla pod
-
70 gTahina
Preparation: Crème velvet with tahina and vanilla
- In a saucepan add cream, milk, inverted sugar and vanilla.
- Bring to a boil.
- Cool down to 75°C.
- Allow it to melt naturally for two minutes.
- Allow it to melt naturally for two minutes.
- Emulsify using blender carefully and avoid making air bubbles.
- Pour into jars at 32°C.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments