Chocolate Honeymoon (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)
Breton Shortcake (Makes fourteen 16cm Ø cakes)
2g crushed speculoos
20g baking powder
Mix and knead in the kneader.
320g granulated sugar (S2)
Beat together and add to the flour mixture.
|Wrap the dough and leave it overnight. Roll out 6 mm thick and cut out 16 cm Ø circles. Bake for 30 minutes at 180°C (leave the circles around them during baking).|
Honey chocolate mousse
|500g milk||Bring to the boil.|
|4 sheets of gelatine (soaked)||Dissolve in the milk.|
|700g Callebaut honey Callets||Add to the milk in two parts and mix well. Leave to cool down to 40-45°C.|
|1000g cream||Half whip and fold into the chocolate mixture.|
|Pour a 1.5 cm layer into round Flexipan moulds (12 cm Ø). Freeze and remove from the mould. Spread a layer of mousse on each round of shortcake and finish with raspberries and the decoration of your choice.|