EMBASSY RECIPES
Chocolate & Plum Financier
Recipe instruction
1. Financier
Ingredients:
160gr | Almond Powder |
240gr | Icing Sugar |
100gr | Soft Flour |
3gr | Salt |
220gr | Egg White (1) |
160gr | Embassy Continental Dark Chocolate 75 % |
280gr | Butter |
80gr | Egg White (2) |
50gr | Brown Sugar |
100g | Chopped Pistachio |
250gr | Plum |
Preparation:
- Cook the brown butter and transfer in a cold bowl.
- Blend in a robot coupe almond powder , icing sugar , flour .
- Mix the first part of raw egg white.
- Add in the melted couverture 45 degres .
- Add in the brown butter and whip up the meringue .
- Mix in the chocolate base, add in the chopped walnuts and abricots .
- Pipe in a mold covered with butter and flour , pipe 150g , and add the dates . Pipe 150 on top and bake 150degres 32 mn
2. Chocolate dacquoise
Ingredients:
135gr | Egg white |
100gr | Sugar |
135gr | Almond Powder |
33gr | Icing Sugar |
16gr | Cocoa Powder |
2gr | Salt |
Preparation:
- Sieve first the almond powder , icing sugar and cocoa powder
- Whip up egg white with sugar untill hard peak .
- Mix the dry ingredients .
- Pipe on top baked financiers untill full molds.
- Bake 20 mn 150 degres . Cold down
3. Dark chocolate chantily
Ingredients:
170gr | Cream |
120gr |
Embassy Continental Blend Dark Couverture Chocolate 75% |
3gr | Gelatine |
280gr | Cream |
Preparation:
- Heat up the 170-gram cream
- Pour onto the dark chocolate, add melted bloomed gelatine. Mix until well combined
- Lastly, add in the 280-gram cold cream, then mix well
3. Dark chocolate chantily
Ingredients:
750gr | Embassy Continental Dark Chocolate Couverture 75% |
1250gr | Sun Flower Seed Oil |
Preparation:
-
Melted the chocolate and add oil then mix until emulsified
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