INGREDIENTS

   INGREDIENTS - SWEET CACAO PASTE

   for 30 bars of 30 gr each

   SHORTBREAD

200gr Unsalted butter
250gr Flour
110gr Sugar
15gr Egg yolk
1 piece Lemon zest
2gr Salt
1 Vanilla bean

 

   WHITE CHOCOLATE SHORTBREAD

140gr White Chocolate Ecuador 31%
500gr Sablé shortbread
30gr Cocoa butter
140gr Macadamia praliné paste

 

    BANANA GANACHE SACHA AMAZONIA 75%

490gr Dark Chocolate Amazonia 75%
300gr Cream
300gr Roasted banana
100gr Honey

 

METHOD

METHOD

SHORTBREAD

In a stand mixer, mix in the sugar, salt and creamy butter slowly.
Add the flour, egg yolk and vanilla, mix slowly until an homogeneous
mix is obtained. Do not overmix. Set aside in the fridge for a few
hours before rolling down. Bake at 160°C (320°F) for 15 minutes.

WHITE CHOCOLATE SHORTBREAD

When the shortbread has been baked and cooled, weigh it out and
mix very gently. Blend in the melted República del Cacao White
Chocolate Ecuador 31% couverture, cocoa butter and praliné paste.
Put in a 6 mm frame. Refrigerate.

BANANA GANACHE SACHA AMAZONIA 75%

Bring the cream, roasted bananas and honey to a boil. Crush and sift.
Slowly, pour the hot mixture over the melted chocolate. With a
spatula, mix in circular motions to create an elastic and shiny core.
This texture must be preserved until the end of the preparation. To
perfect the emulsion, use an electric mixer. Place the shortbread base
on a 1 cm frame. Let it sit in the refrigerator for 3 hours and cut in any
desired way. Bathe in Dark Chocolate Amazonia 75% and decorate.

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