ChoColaTe Honey NougaT



125 g cream 35%
70 g invert sugar
125 g egg yolks
125 g fresh milk
450 g dark chocolate 64%
60 g cream 35%
1 lemon zest
6 g gelatine sheet, bloomed

Boil the cream together with the milk and pour this over the eggs yolks previously mixed with the sugar. Cook the mixture to 84° C. Strain the hot mixture and then form an emulsion with the melted dark chocolate. When mixture reaches 40° C, fold into the frothy whipped cream.


150 g fresh cream 35%
150 g milk
75 g egg yolks
45 g organic honey
1/2 vanilla pod
1 g gelatine

Combine the milk and the cream with a 1⁄2 vanilla pod, bring to the boil. Pour over the egg yolks that have been mixed with the organic honey. Cook to 84° C, strain through a fine chinois and bake au bain-marie for 20 minutes. Keep chilled