Black Forest Mini

Chocolate sponge

Ingredients Preparation
  • 70g
    Trinea
  • 95g
    butter
  • 125g
    icing sugar
  • 45g
    powdered almond
  • 50g
    flour
  • 0,5g
    fine salt
  • 150g

Homogenize the butter with the icing sugar. Add the egg and then the melted couverture. Add the salt, powdered almond and flour. Pour into the silicone with a piping bag with a nº10 round tip. Place a Griotte in the middle. Cook at 170ºC for about 15 minutes.

Syrup for griottines

Ingredients Preparation
  • 300g
    sugar
  • 250ml
    water
  • 72piece(s)
    Griottine cherries

Heat up the water at 40ºC and add the sugar. Dissolve and add the Griottes with no alcohol. Leave them for an hour to reduce its alcoholic strength.

Kirsch cream

Ingredients Preparation
  • 335g
    cream
  • 50g
    sugar
  • 60ml
    milk
  • 5,5g
    gelatin leaves
  • 25ml
    Kirsch
  • 95g
    Napal

Hydrate the gelatin and melt with the milk. Add the Kirsch and mix with the melted white chocolate. Add the sugar and then the cream. Leave 12 hours in the fridge and whip the mixture. Pour with a piping bag with a nº12 open star tip.

Others

Ingredients Preparation
  • Q.S.
    Cocoa powder Selection 22
  • Q.S.
    small dark shavings

To finish

Pour the Kirsch cream into a piping bag with a nº12 open star tip over the chocolate sponge. Place some dark chocolate curls. Finish by sprinkling some cacao powder Selección 22.

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