Chocolate financier
- Level:
-
Easy
Chocolate financier
Ingredients: Chocolate financier
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250 gbeurre noisette
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500 gequal quantities of ground almonds and icing sugar
Preparation: Chocolate financier
Mix.
Ingredients: Chocolate financier
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3 piece(s)eggs
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30 gflour
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20 gCP
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50 gcornflour
Preparation: Chocolate financier
Add.
Ingredients: Chocolate financier
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50 gcream
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75 g
Preparation: Chocolate financier
Add.
Pipe into Flexipan® moulds and bake at 170°C for approximately 10 minutes. Leave to cool. Pipe Callebaut Dark Chocolate Mousse on top of the financier. Garnish with Grotine cherry.
Chocolate mousse
Ingredients: Chocolate mousse
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1 lsemi-skimmed milk
Preparation: Chocolate mousse
Place in a kitchen aid bowl.
Ingredients: Chocolate mousse
Preparation: Chocolate mousse
Sprinkle on top of the milk.
Using a balloon attachment, whisk ingredients together for 30 seconds. Stop the kitchen aid – scrape down all ingredients. Whisk for a further 3 minutes.
Store in a 5°C fridge until ready to use.
Finishing and presentation
Tools: a bottle top and acetate sheet.
Precrystallise a batch of Callebaut 811 Finest Belgian Dark Chocolate. Place the acetate sheet on a flat surface. Dip the top of the bottle top in the prepared chocolate. Press lightly onto the acetate sheet. Now remove the bottle top from the acetate sheet. A rough textured circle will have been created. Allow to set at 12’C for a least one hour before final decoration. After one hour dust each circle with creative powder. Store until ready to use.
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