YIELD: 4 For the base: 2 oz. chocolate (Callebaut or Valrhona) 1 Tbsp. espresso 2/3 cup milk 1.5 Tbsps. flour 2 tsp. mesquite powder 1 Tbsp. butter pinch of salt 1 tsp. pure vanilla 1 egg yolk For the meringue: 2 egg whites 2 Tbsps. superfine sugar 1. Place chocolate and espresso in a small bowl. Melt over double boiler using a small saucepan filled 1/3 with water. 2. For the base: whisk milk and flour together and heat slowly, stirring constantly for a couple minutes ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.