Chocolate cream, rapeseed oil, toast and sea salt

John Freeman

John Freeman

1st August 2017

Chocolate cream, rapeseed oil, toast and sea salt

Chocolate cream recipe with rapeseed oil, toast and sea salt from Restaurant Sat Bains


  • Chocolate cream - rapeseed oil - toast - sea salt
  • 10 portions
  • Chocolate cream
  • 250g cream
  • 250g milk
  • 250g chocolate preferably original beans Cru Virunga
  • 100g egg yolks
  • Rapeseed oil jelly
  • 180g rapeseed oil
  • 100g water
  • 50g sugar
  • 100g isomalt
  • 25g glucose
  • 1.5 leaves of bronze gelatine
  • You will also need
  • Candied rose fragments
  • Candied violet fragments
  • Organic sea salt


Chocolate cream
Bring the milk, cream and egg yolks up to 86 degrees Celsius, pour over chocolate and emulsify. Leave to cool.
Rapeseed oil jelly
Bring the water and the sugars to a boil add the gelatine and slowly emulsify with the oil (as if you were making a mayonnaise), leave to set
.Sweet toast
On the meat slicer thinly slice some granary bread from frozen, brush with melted butter and sprinkle with sea salt and a little sugar bake in the oven at 160 degrees for 6 minutes until crisp and golden. (1 slice per portion)

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