We had a dinner tasting for a Chaine des Rotisseurs dinner coming up in June and one of our patisserie instructors made this dessert in which one of the components was a Chocolate Emulsion. It was like eating silk!!
Basically it is chocolate ganache, except that you whip the cream instead of scalding it and then fold it into the chocolate in small batches. Let it cool and when you want to use it whip it up until it thickens.
The cool thing about it is that it has about the same melting point temp as body temp....so.....it melts effotlessly in the mouth.
It was super sexy cold from the cooler or whipped up. Like a rich, chocolate cloud.
Chocolate Emulsion
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