A sweet, creamy base for enriching mousses, fillings and spoon desserts without losing their natural character.
A very handy preparation for bringing the chestnut into the world of desserts with an elegant, light result.
Melt the chocolate gently and set it aside. At the same time, prepare a light cream with chestnut flour and milk to give it structure.
Combine the two preparations, stirring until fully blended and lump-free. If you like, sweeten with a touch of honey.
Let the base cool before using it in more elaborate desserts. A good chill gives it body and stability.
Medium
