Essentials

BISCUITS, PASTRIES & BASICS

CHOCOLATE TEATIME BISCUIT

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 340 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%
    • Satilia Dark 62%
  • 720 g Egg whites
  • 15 g Powdered egg whites
  • 250 g Sugar
  • 400 g Egg yolks
  • 180 g Butter
  • 75 g COCOA POWDER
  • 125 g Pastry flour
  • 120 g Cornstarch
Select your mixture’s total weight
For
g

Recipe

Beat the egg whites and, as you do so, quickly add in the mixture of powdered egg whites and sugar until you obtain a perfectly smooth consistency.

Gently whisk in the egg yolks.

Take out a small portion of your mixture and use it to thin out the chocolate and butter, which you have melted together at approx. 45°C (115°F).

Combine the two preparations, then add the sifted dry ingredients.

Spread or pipe the mixture.

BAKING: On a mat or piped at 180-190°C (360-375°F).

Approx. 650g for a 40 x 60cm mold.

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