Dark chocolate macaron

Looking for a balanced macaroon recipe that always works? This one will definitely bring you the light crisp moist texture you’re after. The Ganache has an intense chocolate taste for instant pleasure.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate ganache

ingredients preparation
  • 620g
    35% cream
  • 64g
    trimoline
  • 400g
    70-30-38NV
  • 80g
    C823NV

Bring to the boil and pour over the chocolate in two batches.

Blend until you have an emulsion and leave to cool.