Chocolate Whipped Cream

Method:
Some Tips:
Heat the cream and Chantypak and add the invert sugar • do not use this recipe as a mousse application
(if applicable) until 60°C. Pour on the chocolate and mix • temperature of using is important before whipping
well until you obtain a homogeneous texture. Leave it in (+4°C- +6°C).
the fridge for 12h at 4 to 6°C. Whip it like a chantilly using
a whisk.

M I L K C H O C O L AT E W H I P P E D C R E A M
Lait Supreme Lait Superieur Lait Caramel Lait Selection Lait Selection Lait Extra Lait Clair Lait Douceur
41% 38% 34,5% 33,5% 35,5% 32% 32% 31,5%
Ingredients:
Puratos Chantypak 500 500 500 500 500 500 500 500

Fresh Cream 35% 500 500 500 500 500 500 500 500

Belcolade Selection 345 425 415 450 428 470 445 460

Invert sugar

Total weight 1345 1425 1415 1450 1428 1470 1445 1460

D A R K C H O C O L AT E W H I P P E D C R E A M W H I T E C H O C O L AT E W H I P P E D C R E A M
Noir Pur Amer Noir Supreme Noir Superieur Noir Extra Noir Selection Blanc Selection Blanc Selection Blanc Intense
73% 70,5% 60% 57,5% 55% 29,5% 28% 28,5%

Ingredients:
Puratos Chantypak 500 500 500 500 500 500 500 500

Fresh Cream 35% 500 500 500 500 500 500 500 500

Belcolade Selection 210 200 255 245 255 340 360 360

Invert sugar 100 100 50 50 50

Total weight 1310 1300 1305 1295 1305 1340 1360 1360