Intimate Alliance Recipe for 25 macaroons (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Satongo chocolate cream

Ingredients Preparation
400 g confectioners custard Heat slightly.
225 g dark chocolate Callebaut Finest Selection Satongo Melt (50°C) and add.
750 g whipped cream Fold in.

Raspberry jam with seeds

Ingredients Preparation
500 g fresh or frozen raspberries
400 g sugar
1 vanilla pod
Heat up in the same pan and simmer for approx. 5 minutes.


Ingredients Preparation
375 g granulated sugar
80 g water
Heat to 118°C.
330 g egg whites Whisk until stiff and delicately add the sugar. Beat until a smooth meringue.
QS red food colouring Add.
720 g equal parts of ground almonds and icing sugar Add and mix in.
Spoon individual spoonfuls onto baking trays covered with baking paper and leave to form a crust for 20 minutes. Sprinkle with red crystal sugar. Cook for 20 minutes in a fan oven at 140°C.

Finishing and presentation
Top a macaroon disc with the raspberry jam, sprinkle over the seeds and pipe on the chocolate cream. Cover with a second macaroon disc.
Leave to cool and dip half in the milk chocolate.
Decorate to taste. Here, we have used IBC transfer sheets (ref. 6270I6) and silver leaf.