Essentials

BISCUITS, PASTRIES & BASICS

FLOURLESS CHOCOLATE BISCUIT

Unit of measure

Choose your unit of measure for the recipe ingredients

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)
Select your mixture’s total weight
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.

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