From the demo: Republica del Cacao Chocolate Magic
Recipe courtesy of Chef Jean-Marc Viallet
- Place in a robot-coupe, 8.5oz of almond meal with 15.5oz of powdered sugar, add 1.5 oz of cocoa powder, sift.
- In a mixing bowl, whisk 7oz of egg whites with a pinch of cream of tartar, add 2 oz of sugar and 5 drops of red food color.
- Mix 1/3 of the egg whites with the almond mix then the rest of the whites.
- Pipe small balls of batter on a silpat, let outside 20 to 30 min.
- Bake at 320F 8 to 10 min.
Honey ganache
- Bring 17.5 oz of cream to a boil, add 7oz of good honey.
- Pour over 35 oz of chocolate, mix well.
- Add 10.5 oz of soft butter, mix and reserve, fill the shells of macaroons.
Purchase items in BOLD in-store at Surfas or online at Culinary District!