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Prova Gourmet

Vanilla Masters from Paris since 1946

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Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Veliche Belgian Chocolate Baking Batons

Discounted for Limited Time

Veliche 46% Dark Chocolate Baking Batons

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Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

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deZaan Classic Chocolate Mousse

deZaan Classic Chocolate Mousse

A soft & creamy chocolate mousse
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: deZaan, Mousse
Difficulty: Basic
Servings: 6

Equipment

  • 1 Mixing Bowl
  • 1 Heat-Proof Bowl

Ingredients

Instructions

  • In a cooled mixing bowl, add you cream. Whip to medium peaks. Set aside in refrigerator until ready to use
  • In a heat-proof bowl, add the 110 g Cacao Barry 100% Pure Cocoa Butter Discs. Melt completely not surpassing 45ºC/113ºF. Once at the correct temperature add the 55 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder and blend thoroughly to temper and eliminate any lumps (best with hand-blender)
  • Set aside cocoa mixture
  • In a bowl, add egg yolks and sugar and beat until well combined
  • In a saucepan, add milk and bring to a simmer
  • Temper egg yolk mixture with ¼ of the milk by pouring gradually and stirring at the same time (preventing over-heating your egg yolk mixture)
  • Add egg and milk mixture back to the saucepan with remaining milk. Cooking the anglaise on low heat until 81ºC/178ºF (Nappé) and stirring constantly
  • Once correct temperature is reached, pour through a chinois (sifter) onto cocoa mixture. With a whisk, mix all ingredients thoroughly. Leave to cool down for about 5-10 min depending on the batch size
  • Once your anglaise is to correct temperature (25ºC/77ºF), Fold in the whipped cream 1/3 of the quantity at a time. Making sure not to over mix ingredients
  • Once all ingredients are well combined, add to desired cup. Weighing out 110g per portions
  • Let rest in refrigerator to set until ready to serve
  • For best texture and flavor results, remove from refrigerator 20-30 min before serving to temper

Nutrition

Serving: 110g

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