Three-Chocolate Bavarois

For cocoa bisquit:

gr 250 egg whites, gr 250 sugar, 160 gr egg yolks, 230 gr flour (160 w), gr 30 cocoa

For the English cream:

gr 500 milk, gr 100. sugar, 200 grams egg yolks, 20 gr gold jelly, 500 g dark chocolate, 500 g milk chocolate, 500 g white chocolate, 1200 g semi-coated cream (35% m.g.)

In this recipe the CREAM + 25°C chilling cycle is used for: confectioner’s cream, 70% cocoa dark chocolate, milk chocolate, white chocolate, semi-whipped cream and sheets of gelatin. - In questa ricetta il ciclo di raffreddamento CREME + 25°C viene utilizzato per: la crema inglese, il cioccolato fondente 70%, il cioccolato al latte, il cioccolato bianco, la panna lucida e la gelatina in fogli.

Blast chilling confectioner’s cream at +25°C facilitates adding the fresh cream, which could separate at +28°C.