“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

7.1 oz

Icing sugar
2.8 oz

Almond powder
2.8 oz

Flour
0.1 oz

Baking powder

Mix together.

7.9 oz

Egg white
0.7 oz

Invert sugar

Add to previous mixture without whipping.

4.8 oz

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.

7.1 oz

Whole egg(s)
1.9 oz

Egg yolks
1.8 oz

Glucose
2.8 oz

Invert sugar

Whisk together until light.

5.3 oz

Cream
5.3 oz

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

Make ganache and add to previous mixture.

0.9 oz

Sugar
0.9 oz

Pistachios
0.9 oz

Almonds
0.9 oz

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.