Chocolate Trilogy Recipe

Preparation Steps

1. 1

   Prepare the Gelatin

   In a small bowl, sprinkle the gelatin powder over 50 ml of cold water. Let it sit for 5 minutes to bloom.

2. 2

   Make White Chocolate Layer

   In a saucepan, heat 100 ml of heavy cream and 25 g of butter until just simmering. Remove from heat and stir in 200 g of white chocolate and vanilla extract until smooth. Add the bloomed gelatin and mix well. Pour into a mold and refrigerate for 30 minutes.

3. 3

   Make Milk Chocolate Layer

   Repeat the same process for the milk chocolate: heat 100 ml of cream and 25 g of butter, then stir in 200 g of milk chocolate. Add the bloomed gelatin and mix well. Carefully pour over the set white chocolate layer and refrigerate for another 30 minutes.

4. 4

   Make Dark Chocolate Layer

   For the dark chocolate layer, heat the remaining 100 ml of cream and 25 g of butter, then stir in 200 g of dark chocolate. Add the bloomed gelatin and mix well. Pour over the milk chocolate layer and refrigerate for at least 2 hours to set completely.

5. 5

   Serve

   Once set, carefully remove from the mold and slice into portions. Serve chilled.