Royal chocolat

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 2

Take chocolate, a bit of crisp and a perfect dash of hazelnut. It's an instant hit for many chocolate lovers, because it's hard to find a better flavour match than this very simple pairing. The recipe requires a bit of experienced patisserie skills, especially for the finishing and decoration. The creams and ganaches are fairly easy to make.

Royal chocolat

Recipe components

Almond succes

IngredientsPreparation
  • 250g
    almond powder
  • 250g
    caster sugar
  • 50g
    starch

Sieve twice.

  • 130g
    egg white
  • 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

IngredientsPreparation
Melt.
  • 700g
    Pure Roasted Almond Paste

Mix.

  • 450g
    Pailleté Feuilletine

Add delicately.

Chocolate whipped cream

IngredientsPreparation

Melt at 50°C.

  • 225g
    milk at 50°C

Mix.

  • 1g
    whipped cream

Add delicately.

Cut out

Cut out rectangulars forms with a hot knife.

Finishing and presentation

IngredientsPreparation

Melt at 45°C 100g of Dark Chocolate Callebaut® 811 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.