BISCUITS, PASTRIES & BASICS

1.2
FLOURLESS CHOCOLATE BISCUIT

Ingredients

  • 395 g
    Guanaja 70%
    • Guanaja 70%
    • Abinao 85%
    • Ashanti 67%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Noire 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Kalingo 65%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Extra Amer 67%
    • Equatoriale Noire 55%
    • Extra Noir 53%
    • Satilia Noire 62%
    • Xocoline Noir 65%
  • 95 g Butter
  • 400 g Egg whites
  • 130 g Caster sugar (or maltitol if using XOCOLINE NOIRE)
  • 100 g Egg yolks
Select your mixture’s total weight
For
g

Recipe

Melt the chocolate and butter at approx. 120°F (50°C).

Beat the egg whites, adding in the sugar as soon as you start doing so to make sure you obtain a totally smooth mixture.

Add a small amount of beaten egg white to the chocolate and butter mixture, followed by the egg yolks. Use a whisk to smooth out your mixture.

Finish off by adding the remaining egg whites.

BAKING: On a baking mat at 360°F (180°C). 600g to 1000g for a 40 x 60cm mold.

The Essentials Valrhona

  • FLOURLESS CHOCOLATE BISCUIT