Salted Dulcey 35% Nama Choco

Ingredients

203g Cream 35% Fat
45g Glucose Syrup DE60
455g Valrhona Dulcey 35%
60g Butter
2.5g Fleur de Sel

Valrhona's rich and decadent Dulcey 35% blond chocolate in an indulgent, creamy, salted confection - what could be better? Nama means 'fresh' in Japanese, and these light and refreshing sweet treats are perfect for the long, warm summer days. Made with more cream and less chocolate that the usual ganache, and stored in the fridge until serving, these Salted Dulcey Nama Chocos will fly off the shelves and keep your customers coming back for more.

How to Make Salted Dulcey 35% Nama Choco:

Ingredients

203g Cream 35% fat
45g Glucose syrup DE60
455g Dulcey 35%
60g Butter
2.5g Fleur de sel

Method

Heat the cream and glucose to 60/65 degrees C, pour half of it over the partially melted chocolate.
Mix using a rubber spatula, add the rest of the cream and mix to perfect the emulsion with an immersion blender.
When the temperature of the ganache is between 35/40 degrees C, add the tempered butter (approx. 18 degrees C) and fleur de sel and emulsify again.

Assembly

Pour the ganache at a temperature of 32/34 degrees C into a 1cm frame.
Leave to crystallise in fridge for 24 to 36 hours at 4 degrees C

Finishing

Remove the frame, cut to the desired shape and coat with sieved cocoa powder.

Enjoyed this recipe? Try any of our other nama recipes, including Inspiration Raspberry Nama and Hukambi 53% Nama Choco! Take a look at the Mini Essentials booklet from Valrhona for more Nama recipes using Valrhona's fabulous couvertures.

Approximate costs

£14.38

Makes approx. 400

£0.04

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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