Ginger crunch chocolate with cranberries

Chocolate biscuit

Ingredients Preparation
  • 230g
    creamed butter
  • 78g
    Cocoa powder Selection 22
  • 240g
    Ocumare
  • 100g
    demerara sugar
  • 85g
    Muscavado sugar
  • 270g
    weak flour
  • 6g
    bicarbonate of soda
  • 3g
    salt

Chop the couverture into regularly-sized small drops.
In the food mixer bowl, mix the creamed butter with the sugars.
Add the remaining ingredients. Leave the whole to rest at room temperature for 2 hours.
Roll out to 0.3 cm thickness and freeze.
Cut out discs 3 cm in diameter.
Bake while still frozen on a Silpat mesh at 180ÂșC for about 8-10 minutes.
Leave to cool on absorbent kitchen towel.

Chocolate outer layer

Ingredients Preparation
  • Q.S.
    Ocumare
  • Q.S.
    Edible silver
  • Q.S.
    cranberries
  • Q.S.
    Chocolate biscuit

Cut the cranberries into quarters.
Place the cranberry pieces on a 4 cm round Silpat.
Next, randomly arrange pieces of silver leaf.
Cover the bases of the mould with tempered Ocumare couverture.
Place the biscuit on top of the couverture and press down until the walls of the mould are covered with couverture.
Leave to crystallize and remove from the mould.

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