Ingredients
-
385 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%
- 400 g Egg whites
- 220 g Sugar (or maltitol if using XOCOLINE NOIRE)
- 200 g Egg yolks
- 220 g Butter
- 70 g Pastry flour
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For
g
Recipe
Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 50-55°C (120-130°F).
Incorporate a small amount of beaten egg whites to make the mixture more liquid, followed by the remaining egg whites and finally the sifted flour.
BAKING: In a mold, frame or on a baking mat at 170-190°C (340-375°F).
600g to 2400g for a 40 x 60cm mold.