Ingredients
Ganache
- 6000g CARAIBE 66% DARK CHOCOLATE
- 600g whipping cream
- 100g honey
Almond Shortbread Biscuits
- 225g all-purpose flour
- 115g butter
- 85g confectioner's sugar
- 25g almond flour
- 2g salt
- 45g eggs
Marshmallows
Directions
Ganache
- Bring the cream and the honey to a boil.
- Slowly pour over the CARAIBE 66% dark chocolate.
- Immediately mix using an immersion blender to make a perfect emulsion.
- Use your ganache right away or leave it to set until you are satisfied.
Almond Shortbread Biscuits
- Mix the dry ingredients with the cold, cubed butter.
- As soon as the mixture is completely smooth, add the cold eggs.
- Mix together and stop as soon as it comes together into a smooth paste.
- Chill, then roll out evenly and cut out rectangles.
- Bake on a parchment-lined baking sheet at 300°F (150°C) until golden.
Assembly and Finishing
- Heat the oven to 350°F.
- Place Biscuit rectangles in single layer on the bottom of a baking sheet.
- Pipe on the cold Chocolate Ganache.
- Place the halved marshmallows on top of the ganache.
- Top with the remaining Biscuits.
- Bake until the marshmallows are puffed and golden brown.
Formulation courtesy of Valrhona
