150 grams Icing Sugar
125 grams Almond flour
25 grams Cocoa powder
60 grams Egg whites (3 days old preferably)
55 grams Egg whites (3 days old preferably)
150 grams Sugar
90 grams Water
Sift icing sugar, cocoa powder and almond flour. Combine sifted ingredients with first egg whites to create an almond paste mixture. Meantime, cook sugar and water to 118°C and make an Italian meringue with second egg whites. Do not let cool down completely and incorporate slowly into the almond paste until you obtain a smooth mixture. Pipe mixture on silpat tray and sprinkle lightly with sugar if desired. Leave to crust 30 minutes or more before baking at 300°F for about 8 to 10 minutes.
150 grams Heavy cream
3 grams Vanilla extract
45 grams Sugar
45 grams Glucose syrup
150 grams Dark chocolate couverture
45 grams Butter
Bring to boil whipping cream, glucose, sugar and vanilla. Start the emulsion by pouring over gradually the hot liquid over melted chocolate. Mix at the center with a rubber spatula to create a shiny and classic core. This texture should be kept to the end of mixing. Let cool to 35/37°C, add the diced butter and process with a blender. Cover the top with a plastic wrap and make sure it touches the top of the ganache so it doesn’t develop a skin. Leave to crystallize for a few hours or overnight on the kitchen counter.