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Chocolate buttercream with Swiss meringue
A light and creamy buttercream thanks to Swiss meringue, enriched with dark chocolate. Ideal for filling and decorating layer‑cakes, cupcakes or any other cake.
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Critical Success Points
- • Heat the meringue to exactly 50 °C.
- • Soften the butter without melting it.
- • Incorporate the butter slowly to avoid separation.
- • Melt the chocolate without overheating.
- • Ensure the chocolate is at room temperature before adding.
Safety Warnings
- • The sugar syrup reaches 50 °C; handle with care to avoid burns.
- • Use the infrared thermometer from a distance to avoid burning yourself.
- • The melted chocolate is very hot; stir with a heat‑resistant spatula.
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