12 Dec 2022
COMPOSITION
- Meringue
- Chantilly
- Decoration
INGREDIENTS
WORKING METHOD
Meringue
Heat the first 2 ingredients to 118°C. When the syrup is around 108°C, whip the egg white with the sugar till a firm texture. Add the cooked syrup and mix till the merengue is around 24°C. Pipe dots (+-3cm Ø) on a baking paper and bake. Bake for 120 min in a deck type oven. Top and bottom temperatire 130°C. Open damper.
Chantilly
Heat the Festipak to 80°C. Pour over the chocolate and mix well. Place one night in the fridge.
Decoration
Create tubes of chocolate with the Belcolade Noir Selection CT. (Approximatly 4cmØ and 6cm↕). Spread some chocolate out and cut hearts out. Let crystalize.
ASSEMBLING
Take a chocolate tube and place a meringue in it. Pipe the chantilly in it and place a second meringue on top. Finish with a dot of the chantilly and Stick the heart at the front of the tube.
Tips and Tricks
Create also a Cacao-Trace version of this dessert and make a Valentines Sharing Dessert.
