Chocolate financier

Ingredients	Preparation
250g beurre noisette 500g equal quantities of ground almonds and icing sugar	Mix.
3piece(s) eggs 30g flour 20g CP 50g cornflour	Add.
50g cream 75g 811NV	Add.
Pipe into Flexipan® moulds and bake at 170°C for approximately 10 minutes. Leave to cool. Pipe Callebaut Dark Chocolate Mousse on top of the financier. Garnish with Grotine cherry.

Chocolate mousse

Ingredients	Preparation
1l semi-skimmed milk	Place in a kitchen aid bowl.
800g CHD-MO-D	Sprinkle on top of the milk.
Using a balloon attachment, whisk ingredients together for 30 seconds. Stop the kitchen aid – scrape down all ingredients. Whisk for a further 3 minutes. Store in a 5°C fridge until ready to use.

Finishing and presentation

Tools: a bottle top and acetate sheet.
Precrystallise a batch of Callebaut 811 Finest Belgian Dark Chocolate. Place the acetate sheet on a flat surface. Dip the top of the bottle top in the prepared chocolate. Press lightly onto the acetate sheet. Now remove the bottle top from the acetate sheet. A rough textured circle will have been created. Allow to set at 12’C for a least one hour before final decoration. After one hour dust each circle with creative powder. Store until ready to use.

Chocolate financier

Recipe

Chocolate financier

Chocolate mousse

Finishing and presentation

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Chocolate financier

Recipe

Chocolate financier

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