INGREDIENTS
- Makes 12 to 14 ingots. Make the recipe in proportion to the mould you’ve gotten in accordance with this reference.
- With this recipe you can also make a 13 x 30 cm ingot.
- AMARGO COCOA COOKIE
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Entire milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Callebaut bitter cacao 110 g.
- – Salt 1 pinch.
- COCOA SYRUP
- – Water 230 cc.
- – Sugar 270 g.
- – Glucose or honey 1 tbsp (non-obligatory).
- – CALLEBAUT bitter cacao 30 g.
- CHOCOLATE GANACHE
- – Semi-sweet chocolate 811 500 g.
- – Milk cream 500 g.
- – Dulce de leche pastry chef 500 g.
- Termination:
- – Chocolate slabs
- – Recent fruit (strawberries, figs, mango, blueberries, raspberries, and so forth.) out of season might be completed with pink fruit compote.
Tempt your self with this DOUBLE CHOCOLATE BULLION to get pleasure from at house with plenty of chocolate, cocoa syrup and recent fruits!
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one by one.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. For those who use the blending machine, change the balloon to the paddle.
5. Pour the combination into two 40 x 30 cm plates. Bake at 180°C for 7 to 10 minutes (Be sure that it would not dry out).
COCOA SYRUP
1. Deliver the water, sugar and glucose to a boil.
2. As soon as it has utterly dissolved, add the sifted cocoa and boil once more.
3. Pressure and reserve
CHOCOLATE GANACHE
1. Deliver the cream with the dulce de leche to a boil and pour over the chocolate and let it relaxation for a couple of seconds. Combine and blend avoiding incorporating air to attain an ideal emulsion. Reserve at room temperature or fridge till it takes form.
For meeting:
1. Lower the muffins into 3 (making 6 sheets of 13 x 30 cm)
2. Prepare a biscuit on the presentation plate, soak with syrup and canopy with a skinny layer of ganache.
3. Superimpose the second cake and repeat the sequence till completed.
4. Masks the ingot, cowl the edges with chocolate slabs (irregular) and canopy the highest with seasonal fruit.
