Recipe steps

Chocolate Panna Cotta

  1. Bring the milk, cream, sugar, and bloomed gelatin to a boil.
  2. Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a proper emulsion.
  3. Mix with a hand blender making sure not to incorporate any air.
  4. Pour at a temperature of about 30°C (86°F) into verrines and set aside in a refrigerator with plastic film protecting the surface overnight.

Cocoa Almond Streusel

  • 70gbutter
  • 75graw cane sugar
  • 75galmond flour
  • 0.5gsalt
  • 57gall-purpose flour
  1. Sift together the flours, sugar, salt and Cocoa Powder.
  2. Dice the butter into small cubes.
  3. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lunps are formed.
  4. Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C (302-320°F).

P125 Chocolate Sauce

  1. Bring the milk and glucose to a boil. Pour a quarter of the hot liquid over the melted chocolate and begin to emulsify.
  2. Finish by adding the remaining hot liquid and process with a hand blender to perfect the emulsion.
  3. Set aside in the fridge to crystallize or serve hot at 65°C (149°F).

Assembly and finishing

Remove the Chocolate Panna Cotta from the refrigerator when ready to serve.

To decorate the dessert, arrange a few streusel pieces on top of the Chocolate Panna Cotta, then spoon a little bit of the coffee gel sauce over the streusel.

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