P125 Chocolate Classic

Bring the cream to a boil with the butter and make an emulsion with the chocolate: Pour one third of the cream onto the P125 beans and mix until combined. Add half the emaining cream, keeping the mixture below 45°C (113°F). Stir vigorously. Complete with the rest of the cream and the oil, and blend. When the temperature is around 40°C (104°F), add the egg yolks mixed with the sugar. Add the whipped whites and finish with the dry ingredients. Pour into frames and bake at around 160°C (320°F) for around 30 minutes.