“The first thing that comes to mind when I hear ‘roasting’? Barbecue! So I created a skewered mini travel cake, and used cocoa mass and cocoa nibs for a sauce with a strong chocolate taste to accompany it.”

Level:: Easy
Makes:: 10 persons

200 g

Icing sugar
80 g

Almond powder
80 g

Flour
2 g

Baking powder

Mix together.

225 g

Egg white
20 g

Invert sugar

Add to previous mixture without whipping.

135 g

Butter

Boil into beurre noisette. Add to previous mixture at 25-30°C.

Pipe into small silicon mould and bake for 4 ½ minutes at 210°C. Unmould
immediately and wrap while they warm to keep moist. Keep aside and
use when required.

200 g

Whole egg(s)
55 g

Egg yolks
50 g

Glucose
80 g

Invert sugar

Whisk together until light.

150 g

Cream
150 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block

Make ganache and add to previous mixture.

25 g

Sugar
25 g

Pistachios
25 g

Almonds
25 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag

Crush and sprinkle in silicon mould.

Pipe mixture into small silicon mould and bake for 4 minutes at 210°C.
Unmould immediately and wrap while warm to keep moist. Keep aside and use when required.