Δύσκολο

Φτιάχνει: 10

High profit
No food waste
Comfort Foods

If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.

If chocolate is your game this definitly for you! Combining White & Dark Chocolate from Cacao Barry for that extra chocolate overdose.

Διάρκεια ζωής:: 4 days
Conservation:: Refrigerator (3°C)

Περιέχει: 6 Συστατικά

Γράψτε ένα σχόλιο Αποθήκευση

25 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
125 g

butter
80 g

Sifted Icing Sugar
175 g

flour
30 g

ground almonds
2 g

salt
40 g

eggs

Combine the butter, cut into cubes, with the sifted icing sugar, flour, cocoa powder, ground almonds, and salt.
Add the eggs and let the mixture rest for 2 hours.
Roll out the dough to a thickness of 3mm and bake the biscuits at 155°C for 15 minutes.

Tools

Rolling pin
Spatula(s)
Baking Tray
Oven
Mixing bowls
Sieve

274 g

Cacao Barry DARK COUVERTURE - EXCELLENCE 55% - PISTOLS - 2.5KG BAG
135 g

milk
135 g

cream
135 g

egg yolks
30 g

gelatine mass
165 g

Meringue Base
225 g

whipped cream

Make a cream anglaise by heating the milk, cream, and egg yolks to 85°C.
Pour the anglaise over the dark chocolate and gelatin mass.
Mix everything together well and cool it to 35°C before incorporating the meringue and whipped cream.
Use the mixture immediately.

Tools

Saucepan
Thermometer
Scale
Spatula(s)
Mixing bowls
Induction

400 g

Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
313 g

milk
78 g

cream
12 g

egg yolks
39 g

sugar
12 g

gelatine mass

Heat the cream and milk in a saucepan.
In a separate bowl, mix the eggs and sugar, then cook the mixture until it reaches 85°C.
Pour the cooked mixture over the gelatin mass and chocolate.
Pour the mixture into a mold and refrigerate until it sets.
Once set, transfer it to the blast freezer.

Tools

Saucepan
Thermometer
Scale
Spatula(s)
Induction
Mould

130 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
560 g

eggs
420 g

ground almonds
160 g

icing sugar
400 g

egg whites
170 g

sugar
70 g

flour
110 g

butter
80 g

invert sugar

Mix the eggs with the almonds and icing sugar, using a food processor if desired.
In a separate bowl, beat the egg whites with sugar.
Melt the butter and add a small amount of the initial batter to it, then set it aside to be incorporated later.
Combine the two batters by adding the egg mixture to the whipped egg whites first.
Carefully mix in the dry ingredients. Finally, add the melted butter mixture.
Once everything is thoroughly mixed, spread the batter on trays and bake at 240°C.
Set it aside.