Royal Chocolat
(Created by the CHOCOLATE ACADEMY™ centre in Belgium)
Almond success
| Ingredients | Preparation |
|---|---|
|
250g
almond powder
250g caster sugar 50g starch |
Sieve twice. |
|
300g
egg whites
150g sugar 50g brown sugar |
Beat but not too firmly. |
| Sprinkle 1 over 2 and mix delicately. Arrange on baking paper, for a 60 x 40 cm frame or 8 18 cm diameter round forms, 13 mm casing. Cook for 10 to 12 minutes in a ventilated oven at 210°C. | |
Praliné feuilleté
| Ingredients | Preparation |
|---|---|
| 600g Callebaut Milk Chocolate Select 823NV or Excellent 845NV | Melt. |
| 700g pure nut paste Callebaut PNP | Mix. |
| 450g Callebaut Pailleté Feuilletine | Add delicately. |
Chocolate whipped cream
| Ingredients | Preparation |
|---|---|
|
425g
Dark Chocolate Callebaut Select F811NV
425g Dark Chocolate Callebaut Excellent 815NV |
Melt at 50°C. |
| 225g milk at 50°C | Mix. |
| 1,800 g foamy whipped cream | Add delicately. |
Cut out
| Ingredients | Preparation |
|---|---|
| Cut out rectangulars forms with a hot knife. | |
Finishing and presentation
Melt at 45°C 100g of Dark Chocolate
Callebaut Select 811NV and 300g of Callebaut Mycryo cocoa butter. Spray on top of the
frozen cake. Stick the rectangulars forms around the cake with
some ChocO’shine™ Dark melted at
30°C. Decorate with ChocO’shine™ Dark
on the top.
