Royal chocolat

Take chocolate, a bit of crisp and a perfect dash of hazelnut. It's an instant hit for many chocolate lovers, because it's hard to find a better flavour match than this very simple pairing. The recipe requires a bit of experienced patisserie skills, especially for the finishing and decoration. The creams and ganaches are fairly easy to make.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Almond succes

Ingredients Preparation
  • 250g
    almond powder
  • 250g
    caster sugar
  • 50g
    starch

Sieve twice.

  • 130g
    egg white
  • 150g
    sugar
  • 50g
    brown sugar

Beat but not too firmly.

Sprinkle 1 over 2 and mix delicately. Arrange on baking paper, for a 60 x 40 cm frame or 8 18 cm diameter round forms, 13 mm casing. Cook for 10 to 12 minutes in a ventilated oven at 210°C.

Praliné feuilleté

Ingredients Preparation
  • 600g
    823
Melt.
  • 700g
    Pure Roasted Almond Paste

Mix.

  • 450g
    Pailleté Feuilletine

Add delicately.

Chocolate whipped cream

Ingredients Preparation
  • 425g
    811
  • 425g
    815

Melt at 50°C.

  • 225g
    milk at 50°C

Mix.

  • 1,800g
    whipped cream

Add delicately.

Cut out

Cut out rectangulars forms with a hot knife.

Finishing and presentation

Ingredients Preparation
  • 100g
    811
  • 300g
    Mycryo®
  • Q.S.
    ChocO’shine™ Dark

Melt at 45°C 100g of Dark Chocolate Callebaut® 811 and 300g of Callebaut® Mycryo cocoa butter. Spray on top of the frozen cake. Stick the rectangulars forms around the cake with some ChocO’shine™ Dark melted at 30°C. Decorate with ChocO’shine™ Dark on the top.

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