Fossil Age
Bitter Almond Sablé
13 g butter
13 g brown sugar
13 g bitter almond powder
13 g plain flour
0.5 g salt
- Cream together butter and sugar, and add salt.
- Add flour and almond powder, and mix into a paste.
- Leave to rest for an hour and roll out.
- Bake at 170°C for 12 minutes.
Bitter Almond Praline
100 g bitter almond paste
35 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
24 g Cacao Barry® Mycryo® Cocoa Butter
40 g bitter almond sablé
15 g Cacao Barry® Pailleté Feuilletine™
- Temper together chocolate and cocoa butter.
- Mix in almond paste, almond sablé and pailleté feuilletine.
- Roll out until 5 mm thick and cut out.
Cuba Ganache
80 g Cacao Barry® Origin dark chocolate couverture Cuba 70% cocoa
40 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
140 g cream
10 g invert sugar
15 g butter
- Heat together cream and invert sugar.
- Pour over chocolate and emulsify.
- Add soft butter and blend well.
- Pipe into chocolate mould lined with Cacao Barry® Origin dark chocolate couverture Cuba 70% cocoa.
Lemon Verbena Jelly
120 g lemon juice
3 g verbena
40 g water
80 g sugar
2.7 g pectin NH
- Mix together pectin and sugar.
- Mix together water, lemon juice and verbena, and heat up to 45°C.
- Add sugar and pectin, and heat up to 107°C.
- Pour into a tray and leave to cool.