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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Brazil chocolate crémeux with salty shortbread and speculoos

In this recipe, dark Single Origin Brazil chocolate with fruity notes is paired with Belgian 5-spice speculoos. The salty twist in the shortbread ties all the flavours together. Our chefs recommend glazing this pastry with a caramelly milk chocolate glaze.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Shortbread 'salty breton'
  2. Speculoos toffee
  3. Brazil crémeux

Products

Cocoa - Cocoa Butter - 4kg Callets

Shortbread 'salty breton'

ingredients preparation
  • 260g
    fresh butter
  • 10g
    orange zest
  • 230g
    caster sugar
  • 8g
    salt

Mix together.

  • 110g
    egg yolks

Mix in bit by bit.

  • 350g
    flour
  • 35g
    baking powder

Fold in. Let the batter cool down in the refrigerator.

Leave to rest in the refrigerator. Then roll out until 5 mm thick and arrange on a baking tray covered with a Silpat baking sheet. Bake at 170°C.

Speculoos toffee

ingredients preparation
  • 78g
    honey
  • 465g
    35% cream
  • 78g
    glucose syrup DE 40

Mix and boil together.

  • 481g
    caster sugar
  • 16g
    salt

Make a dry caramel. When it’s golden brown, add the hony-cream mixture and mix in.

  • 306g
    823NV
  • 78g
    Cocoa - Cocoa Butter - 4kg Callets

Pour the previous mixture over the milk chocolate and cocoa butter and mix until all solids have melted.

  • 400g
    speculoos

Mix in and store in the refrigerator.

Brazil crémeux

ingredients preparation
  • 46g
    egg yolks

Beat up until white.

  • 203g
    Whole milk
  • 60g
    glucose syrup DE 60

Mix and bring to a boil. Pour half of the milk over the egg yolks, mix and cook until 80°C under constant stirring.

  • 276g
    CHD-Q68BRA
  • 415g
    35% cream

Pour the other half of milk through a sieve over the dark chocolate and emulsify into a homogenous mixture. Fold in the whipped cream at 30°C.

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