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EMBASSY RECIPES

 

Chocolate & Plum Financier

4J0A6944

 

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:

  1. Cook the brown butter and transfer in a cold bowl.
  2. Blend in a robot coupe almond powder , icing sugar , flour .
  3. Mix the first part of raw  egg white.
  4. Add in the melted couverture 45 degres .
  5. Add in the brown butter and whip up the meringue .
  6. Mix in the chocolate base, add in the chopped walnuts and abricots .
  7. 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:

  1. Sieve first the almond powder , icing sugar and cocoa powder
  2. Whip up egg white with sugar untill hard peak .
  3. Mix the dry ingredients .
  4. Pipe on top baked financiers untill full molds.
  5. 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:

  1. Heat up the 170-gram cream
  2. Pour onto the dark chocolate, add melted bloomed gelatine. Mix until well combined
  3. 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:

  1. Melted the chocolate and add oil then mix until emulsified

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