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Guanaja Chocolate Soufleé

In this recipe, we present a rich and intense chocolate soufflé made with Valrhona’s Guanaja couverture, known for its complex and slightly bitter flavour profile. We start with a classic base reinterpreted with our Prosoufflé product, which replaces egg whites to offer a more stable, lighter result with a purer flavour. Thanks to its formulation, Prosoufflé allows us to whip flavoured liquids such as purées or infusions without adding unwanted notes, making it the perfect ally for modern recipes like this one.

Valrhona’s Guanaja couverture, known for its intense character and deep bitter notes, provides an elegant and prolonged chocolate experience. This combination elevates the soufflé to a more refined dimension, ideal for contemporary catering.

This modern method allows us to create a lighter, more stable soufflé, with a purer chocolate taste and less fat. The result is a beautifully risen dessert, perfect for high-end restaurants where both texture and flavour precision are essential. The soufflé keeps its structure longer and delivers an intense chocolate experience in every bite.

Guanaja Chocolate Soufleé

Ingredients

- 200g -
  Water
- 110g -
  Sugar
- 20g - Prosoufflé
- 5g - Natur Emul
- 200g -
  Guanaja 70% dark couverture
- 300g -
  Milk
- 25g - Gelcrem Hot

Prepared by

1. Mix the water with the Prosoufflé and Natur Emul and stir.
2. Add the sugar two or three times at the meringue.
3. Mix the milk with the Gelcrem Hot and boil until thickened.
4. Add the chocolate and mix well.
5. Combine the two preparations and mix well and gently until you obtain a homogeneous mass. Set aside to fill the ramekins.
6. Coat the molds with melted butter and sugar. Fill. Polish the edges and bake at 140 °C for 12 minutes.