For 8 servings
- Chocolate shortbread without flour
- White chocolate ganache
- 750 g fresh cream 35 % fat
- 50 g sugar
- 1 vanilla pod
- 400 g 70% cocoa black chocolate (Madagascar)
Bring the fresh cream and the sugar to a boil in a pan, with the vanilla pod previously split in half.
Pour the boiling cream on the previously grinded chocolate.
Mix delicately with a whip to obtain an unctuous mix and leave to cool.
Put away at room temperature.
Chocolate biscuit without flour
- 60 g sugar
- 45 g water
- 110 g 70% cocoa black chocolate
- 75 g almond powder
- 120 g bio egg yolk
- 225 g bio egg white
- 160 g caster sugar
Bring the sugar and the water to a boil.
Melt the chocolate in a bain-marie.
Preheat the oven at 200 °C.
Whip (manually) the almond powder with the egg yolk and the sugar syrup.
Raise the egg whites with an electric whip.
Once raised, add the caster sugar (in the electric whip) to obtain firm, smooth an unctuous whites.
Incorporate the almond mix the sugar syrup and the raised egg whites.
Mix delicately with a spatula and incorporate the melted chocolate. Continue to mix slowly to obtain a smooth and homogenous biscuit.
Cover the baking tray with a sheet of baking paper and spread the biscuit dough, making a smooth surface with a spatula.
Bake for 15 minutes approximately, at 180°C.
Leave to cool on the baking paper on a tray.
White chocolate ganache
- 150 g whipping cream 35 % fat
- 250 g white chocolate
Bring the cream to a boil in a pan.
Pour the boiling cream on the previously grinded white chocolate.
Mix delicately with a whip to obtain an unctuous mix.
Leave to harden.
Flip the biscuit upside down on the baking paper.
Spread three quarters of the ganache on top of it with a palette and roll the biscuit delicately.
Wrap the rolled biscuit in a sheet of baking paper and put away in the refrigerator for one hour.
Cut both ends of the log (knots) and lay the on top of the log as a décor.
Cover the rest of the log with the remaining black chocolate ganache.
With a pastry bag, cover the knots with white chocolate.
Using a fork, work the surface of the log like the bark of a tree.
Leave to rest for one night in the refrigerator.
The Dallet Patisserie and Chocolaterie, with four stars in the prestigious « Croqueurs de Chocolat » guide, is an establishment run by a purist and a taste connoisseur. Both novice and experienced palates are catered for. Its sweets have been given the status of Pures Origines specialities, with s [...]Read more