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

Sacher baumkuchen

How to make an authentic local German pastry? If you want to celebrate Christmas the German way, then this chocolate baumkuchen is a feast for the taste buds and a joy to the eye. If you want to obtain the typical shape, you'll require a traditional gas-lit spit to bake the baumkuchen. But you can make them in a high straight baking tin as well.

Recipe

Created by
  • Ewald Knauf - Chef and teacher at Konditorenmeisterschule, Cologne, Germany and World Chocolate Masters 2009 finalist
  1. Cocoa baumkuchen dough
  2. Champagne baumkuchen dough
  3. Finishing and presentation

Cocoa baumkuchen dough

ingredients preparation
  • 625g
    butter
  • 150g
    L-60-40NV
  • 75g
    starch
  • 10g
    lemon zest
  • 2g
    cinnamon stick
  • 1/2g
    clove

Stir until light and fluffy.

  • 320g
    egg yolks
  • 35g
    rum

Stir until light and fluffy. Add.

  • 560g
    egg white
  • 350g
    sugar

Whip until stiff and add.

  • 152g
    almond powder
  • 75g
    starch
  • 75g
    flour
  • 65g
    CP

Fold in.

Champagne baumkuchen dough

ingredients preparation
  • 670g
    butter
  • 160g
    starch

Stir until light and fluffy.

  • 300g
    egg yolks
  • 200g
    marzipan
  • 160g
    sugar
  • 50g
    CHAMP-KREM
  • 40g
    lemon zest
  • 2
    vanilla bean

Stir until light and fluffy. Add.

  • 560g
    egg white
  • 350g
    sugar

Whip until stiff and add.

  • 240g
    starch
  • 180g
    flour

Fold in.

Finishing and presentation

ingredients preparation
  • Q.S.
    823NV
  • Q.S.
    60-40-38NV
  • Q.S.
    W2NV

Heat, lubricate and flour the spit with starch. Brush a thin layer of dough evenly onto the spit and bake until golden. Repeat this process: bake different layers of the Cocoa and Champagne Baumkuchen. After cooling glaze with dark chocolate Callebaut 60-40-38, milk chocolate Callebaut 823 or white chocolate Callebaut W2. Marble technique: Glaze with milk chocolate. Pour over dark chocolate stripes until the milk chocolate has hardened. By turning the stick, both sorts of chocolate will run together to create a marble-like effect.

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