Ingredients
-
415 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- 560 g Eggs
- 240 g Egg yolks
- 320 g Invert sugar
- 160 g Glucose
- 490 g Whipping cream
- 160 g Pastry flour
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For
g
Recipe
Mix together the eggs, egg yolks, invert sugar and glucose. Heat the mixture to 55-60°C (130-140°F) in a bain-marie, then beat using the whisk setting on a stand mixer at medium speed.
Heat the cream and gradually pour onto the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add part of the beaten mixture so the texture becomes more liquid, then combine both preparations together. Finish off by incorporating the sifted flour.
BAKING: In a mold or ring at 160°C (320°F).