|Cacao Barry Extra Brute cocoa powder 22-24%||60g|
Slowly pour in the egg yolk.
Blend in th medium flour, the cocoa powder, the baking powder and the salt to the finish.
|Cacao Barry Extra Brute cocoa powder 22-24%||14g|
Divide the soft flour and cocoa powder and mix.
Heat the butter and milk into a paste and finish.
|Callebaut W2NV white chocolate||33g|
|Cacao Barry Hazelnut Praliné||55g|
|Cacao Barry Pailleté Feuilletine||55g|
Heat until this mixture caramelises and pour onto a silicone sheet.
After melting the white chocolate, the hazelnut praline ans the butter, add the Pailleté Feuilletine and walnut into the caramel.
Place in a 15cm circle to solidify in the refrigerator.
Stir the egg yolk and the sugar and mix with the scented dairy cream.
Bake for 20 minutes in the oven at 100°C.
|Callebaut Origine "Madagascar" dark chocolate||366g|
Mix together with the melted gelatin and the melted chocolate.
Add the whipped cream tp the chocolate mixture and finish with the Sambucca liquor.
When the syrup has cooled down, mix with the Sambucca liquor.
|Cacao Barry "Extra Brute" cocoa powder 22-24%||126g|
|Callebaut Origine "Madagascar" dark chocolate||126g|
|Cacao Barry Dark coating||126g|
When this boils, add the cocoa powder, sugar, dark coating and gelatin. Bring to a boil again and cool the glazing down immediately.