Inaya™ Chocolate Moelleux

Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

level 1

Preparation Mix with a whisk	Ingredients 375g whole egg(s) 275g sugar
Preparation Melt in the microwave	Ingredients 225g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 212g butter
Add the egg and sugar mixture to the chocolate previously melted with the butter.
Preparation Mix briefly and add	Ingredients 117g sifted flour
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered moulds. Cook in the oven at 160°C for approximately 10 minutes.
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered molds. Cook in the oven at 320°F/160°C for approximately 10 minutes.
Stir the mixture until a smooth texture is obtained. Place the mixture into buttered moulds. Cook in the oven at 320°F/160°C for approximately 10 minutes.