Havana time moelleux

Moelleux biscuit

Ingredients Preparation
  • 220g
    butter
  • 470g
    Saint-Domingue
  • 200g
    egg yolks
  • 400g
    egg whites
  • 220g
    sugar
  • 70g
    flour

Melt the chocolate with the butter at 40°C then add the egg yolks. Whisk the egg whites with the sugar and add them to the previous mixture then add the flour. Pipe into a rectangular mould (15 cm long by 3 cm wide and 3 cm tall lined) with a Fiberpain mat.
Pipe 80g of the mixture then add the ganache and pipe another 60g of the mixture before placing it in the freezer. Bake at 190°C for 10 minutes.

Tobacco Ganache

Ingredients Preparation
  • 290g
    Full-fat cream
  • 8g
    infused tobacco leaf (Montecristo Cigar)
  • 11g
    trimoline
  • 270g
    Saint-Domingue
  • 97g
    butter

Infuse the cream with the tobacco for 5 minutes. Prepare the ganache and pipe a 14 cm long tube then place in the freezer.

Hazelnut Siphon Biscuit

Ingredients Preparation
  • 150g
    Pure Paste 100% Hazelnuts
  • 160g
    sugar
  • 40g
    flour
  • 530g
    whole eggs
  • 2g
    brown food coloring

Combine all the ingredients then mix and place in a siphon with two gas cartridges. Microwave in plastic cups for 1 minute.

Plating
When you take them out of the oven, turn out the moelleux then decorate with a chocolate tobacco leaf imitation and finally the hazelnut biscuit with the siphon.

RECIPE EXPLANATION

Cuba 70% product description
Featuring the lingering taste of cocoa, this chocolate offers a wonderful balance between bitterness and roundness, enhanced by toasted, woody and red fruit notes.

How did Origine Cuba 70% inspire the recipe for the Havana Time Moelleux?
- Flavour: The perfect combination of infused tobacco and chocolate
- Technique: Baking with a ganache insert for a more liquid effect when cut
- Format: Long and thin to reflect the shape of a cigar with a sponge cake to imitate the smoke

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