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Good to go
Indulge in a perfect fusion of rich chocolate and honey encapsulated within a cocoa macaron shell.Indulge in a perfect fusion of rich chocolate and honey encapsulated within a cocoa macaron shell.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 2 Components
Cocoa Macaron Shell
Ingredients: Cocoa Macaron Shell
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150 galmond powder
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125 gicing sugar
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25 gCP‐E0
Preparation: Cocoa Macaron Shell
Mix together and sieve 3 times
Ingredients: Cocoa Macaron Shell
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55 gegg whites
Preparation: Cocoa Macaron Shell
Add
Ingredients: Cocoa Macaron Shell
Preparation: Cocoa Macaron Shell
Melt and add
Ingredients: Cocoa Macaron Shell
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150 gsugar
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35 gwater
Preparation: Cocoa Macaron Shell
Cook at 119°C
Ingredients: Cocoa Macaron Shell
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55 gegg whites
Preparation: Cocoa Macaron Shell
Whip at 80% and add the cooked sugar
Mix the two mixtures together once the Italian meringue is at 40 - 45°C.
Pipe with using a plain nozzle (10 mm Ø) on a silpat, let dry 30 minutes at room temperature.
Bake in a ventilated oven at 150°C for 14 to 16 min.
Honey Chocolate Ganache
Ingredients: Honey Chocolate Ganache
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94 gCream
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12 ghoney
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22 gbutter
Preparation: Honey Chocolate Ganache
Bring to boil.
Ingredients: Honey Chocolate Ganache
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312 gCHF‐Q1HONEY‐E4
Preparation: Honey Chocolate Ganache
Pour on and mix well using a blender.
Cool it till you have a pipeable texture.
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