This tasty and chocolate filled recipe is the best dessert you can offer to your guests. This is something any chocolate fan can never say no to! Here is the recipe of chocolate texture.

Ingredients
300 gm dark chocolate (70% Guanaja Valrohna)
150 gm milk chocolate
100 gm heavy cream
300 ml whole milk- 4% fat
6 gm maldon salt
100 gm organic honey
2 vanilla pod
Chocolate spray
200 gm Couverture dark chocolate- 54.5 per cent
200 ml cocoa butter
Chocolate soil
200 gm dark chocolate (Callebaut 54.5 per cent)
100 gm caster sugar
40 ml water

Preparation
Step 1
In a glass bowl, measure milk chocolate and dark chocolate and keep aside
Scrape vanilla pod with a sharp knife and add to a heavy bottomed pan along with pod scraps
To the same pan add heavy cream, whole milk, maldon salt, honey. Bring this to a boil and cover for about 15 minutes to let the vanilla infuse its flavour in it
Pour the liquid over the measured chocolate and blend to fine mixture (Quick tip: Discard your vanilla scraps before you blend)
Strain the mixture through a fine mesh strainer (Quick Tip: Ensure no air bubbles remain during this process)
Immediately fill the mixture into moulds and freeze over night
Step 2
Add measured dark chocolate pellets in a bowl and keep aside
In a heavy bottomed pan, roughly cut cocoa butter and add to the pan, heat till the butter is completely dissolved
Pour the warm melted cocoa butter over the dark chocolate and mix well
Add activated charcoal powder to attain desired colour
Blend to a smooth mixer with the help of hand blender, strain through a fine mesh strainer, keep aside
Fill the spray mixture into a portable spray gun (Quick Tip: Ensure the mixture is at 40 degree Celsius before you spray to get a brittle snap to your product)
Before demoulding your pebbles, spray the base of stones
Demould all chocolate texture onto a silmat, spray the chocolate texture ensuring covering every corner
Step 3
In heavy bottom pan add sugar and water cook to a soft ball consistency
Add dark chocolate, whisking constantly ensuring you get right into the sides of the pan
Cook for a couple minutes to make sure all the chocolate is fully incorporated
Turn out onto a silmat and cool at room temperature.

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