Ingredients
-
360 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%
- Xocoline 65%
- 95 g Butter
- 400 g Egg whites
- 100 g Egg yolks
- 130 g Sugar (or maltitol if using XOCOLINE NOIRE)
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For
g
Recipe
Melt the chocolate and butter at approx. 50°C (120°F).
Beat the egg whites, adding in the sugar as soon as you start doing so to make sure you obtain a totally smooth mixture.
Add a small amount of beaten egg whites to the chocolate and butter mixture, followed by the egg yolks. Use a whisk to smooth out your mixture.
Finish off by adding the remaining egg whites.
BAKING: On a baking mat at 180°C (360°F).
600g to 1000g for a 40 x 60cm mold.