Ingredients
-
175 g
Abinao 85%
- Abinao 85%
- Guanaja 70%
- Caraïbe 66%
- Extra Bitter 61%
- Oriado 60%
- Caraque 56%
- Araguani 72%
- Andoa Dark 70%
- Nyangbo 68%
- Alpaco 66%
- Manjari 64%
- Illanka 63%
- Taïnori 64%
- Macaé 62%
- Equatoriale Dark 55%
- Extra Dark 53%
- Satilia Dark 62%
- 200 g 50% or 70% ALMOND PASTE FROM PROVENCE
- 100 g Egg yolks
- 120 g Butter
- 500 g Egg whites
- 170 g Sugar
Select the total weight of your device
For
g
Recipe
Gradually add the egg yolks to the ALMOND PASTE to soften.
Carefully smooth the mixture – Do not beat it.
Incorporate the melted butter and chocolate at approx. 50°C (120°F).
At the same time, whisk the egg whites while gradually adding the sugar.
Incorporate a small amount of beaten egg whites to make your mixture more liquid, then gently mix in the remaining egg whites.
BAKING: On a baking mat at 180-190°C (360-375°F).
700g to 750g for a 40 x 60cm mold.