Ingredients

Pistachio
12 honey dates, depitted and crushed
2 sheets pistachio fillo dough
1 tablespoon unsalted butter, melted
1/2 cup pistachios, roasted and chopped
2 tablespoons orange blossom honey
Almond
2 sheets fillo dough (approximately)
2 tablespoons almond paste
12 honey dates, depitted and crushed
1/4 cup crushed almonds, roasted and chopped
2 tablespoons honey

Method

• Prepare dates. Remove pits and crush dates. Take 3 and roll them into the shape of a cigar.

• Prepare Phyllo dough. Melt butter and set aside. Take one sheet of phyllo dough and lay flat on work space. Using a pastry brush, lightly brush melted butter on phyllo dough. Fold over in half. Cut in half and use halves to envelope the rolled dates. Fold the top down and the bottom up. Then starting from the right side, roll phyllo dough around dates. Brush seam with melted butter.

• Bake. Place rolled fingers (seam side down) on baking sheet lined with parchment paper. In a oven preheated to 375 degrees Fahrenheit, bake just until the phyllo dough is slightly brown. Remove from oven and cool.

• Garnish. Heat pistachios in a sauté pan until lightly toasted. Add honey. Reduce honey until syrup consistency. Lightly spoon mixture over top of the baked “finger” while warm. Place a halved pistachio (or almond silver) on tip of finger for fingernail (attach with honey).

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CHOCOLATE SPONGE
80 g NYANGBO 68%
40 g butter
2 ea egg yolks
3 ea egg whites
40 g sugar
15 g flour (all purpose)

• Melt the chocolate with the butter.
• Whip egg whites with the sugar.
• Add the egg yolks to the chocolate and butter mixture.
• Add a little bit of the whipped egg whites to the chocolate batter, and then add remaining egg whites and flour.
• Bake in a buttered and sugared mold at 375°F

NYANGBO WHIPPED GANACHE
110 g cream
10 g honey
110 g NYANGBO 68%
220 g cream

• Boil the 110g of cream with the honey.
• Add to the chopped chocolate a little at a time creating a proper ganache.
• Add the remaining 220g of liquid cream and then keep in the cooler over night.
• When needed, whip the ganache to soft peaks.

RASPBERRY JELLY
250 g raspberry juice
60 g sugar
6 g gelatin
lemon juice

• Boil the raspberry juice and the sugar and then add the bloomed gelatin.
• Allow to set in a tray, and then cut into cubes.

PRESENTATION

• Pipe a generous amount of Nyangbo whipped ganache onto the chocolate sponge.
• Decorate with raspberries and cubes of raspberry jelly.

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• 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!