- Recipe made for 12 muffins
- 200 g T45 flour
- 150 g raw cane sugar
- 4 g baking powder
- 4 g soda bicarbonate
- 200 g DARK CHOCOLATE PEARLS
- 80 g inverted sugar
- 280 g milk
- 150 g LIQUID CLARIFIED BUTTER
- 100 g whole eggs
- 200 g P125 COEUR DE GUANAJA
P125 COEUR DE GUANAJA MUFFINS
Ingredients
Method
Combine together the dry ingredients and stir in the Dark Chocolate Pearls.
Warm the milk and inverted sugar and gradually pour over the melted chocolate concentrate and liquid butter making an emulsion.
Add the eggs and knead until the batter is smooth and homogeneous.
Be careful: not to over beat the batter as it would affect the gluten and create air bubbles in the texture.
Scoop about 110 g of batter in muffin paper cups (according to the moulds size).
Bake at 170° C for about 17 min.
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