Storm - Diego Lozano

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Sablé Breton

62 g egg yolks
126 g refined sugar
184 g flour T55
6 g baking powder
0.2 g salt
124 g unsalted butter

  1. Mix all ingredients in a food processor.
  2.  Spread out on a frame (19 x 28 cm) and bake at 170°C for 12 minutes.
  3. Cut into lightning bolt shape.

Gianduia and Sicilian Lemon Ganache

190 g Cacao Barry® Favorites Gianduja
85 g cream (35%)
28 g Sicilian lemon zest

  1. Boil together cream and lemon zest in sauce pan.
  2. Pour over gianduja and mix well.

Lime Marshmallow

140 g refined sugar
50 g lime juice
45 g Trimoline® (invert sugar)
65 g Trimoline® (invert sugar)
56 g gelatine mass (1 g gelatine per 6 g water)

  1. Mix together sugar, lime juice and 45 g of Trimoline® in a sauce pan, and heat up to 114°C.
  2. Mix together 65 g of Trimoline®, gelatine mass and previous mixture in a stand mixer for 8 minutes.

Finishing and assembly:

  1. Fill chocolate shell with ganache, marshmallow and sablé, and seal it with Cacao Barry® Origin dark chocolate couverture Tanzanie 75% cocoa.
  2. Leave to crystallise and colour surface with silver powder.