Chocolate Fudge Bar

Whip the egg yolks, whole eggs, sugar, and invert sugar together until they reach the ribbon stage.

Sift the cake flour and cocoa powder, then fold gently into the egg mixture.

Combine the melted clarified butter and melted dark chocolate. 

Prepare a soft‑peak meringue by whipping the egg whites, sugar, and salt. 

Fold the meringue into the batter, followed by the butter–chocolate mixture. 

Spread the batter evenly onto 60 cm × 40 cm trays. 

Bake in a deck oven at 180°C for 12 minutes. 

Bring the milk and cream to a boil. 

Pour the hot mixture gradually, in several additions over the dark chocolate, stirring continuously. Keep the mixture below 45°C at all times. 

Once fully emulsified, blend the mixture until smooth.

When the temperature reaches 35–38°C, add the softened butter and blend again until fully incorporated and glossy.

Heat Part 1 cream, glucose, and trimoline to a boil. 

Pour the hot liquid over the dark chocolates and allow them to melt.  

Add the melted gelatine mass, then begin forming the emulsion. 

Blend until the mixture becomes smooth and fully emulsified. 

When the temperature drops to 30–34°C, add the 0–4°C Part 2 cream and continue blending to create a stable, glossy emulsion. 

Refrigerate for at least 1 hour once fully emulsified.

Whip the Chantilly to the desired texture before use.