Raspberry chocolate charm

Two crunchy layers of shortbread, or sablé Breton if you will, the second of which filled with a raspberry-flavoured intense dark chocolate crémeux and coated with a delicious layer of ready-to-use ChocO’shine™ glaze – the whole of which decorated with Butter Curly™, Chocolate Pencils, one fresh raspberry and a handful of pistachios. It’s a quick and easy plated dessert, but delicious nonetheless!

Level:: Medium

9.2 oz

butter
0.4 oz

orange zest
8.1 oz

icing sugar
0.3 oz

salt

Blend the butter with orange zest, icing sugar and salt.

3.9 oz

egg yolks

Gradually add egg yolk and mix well.

12.3 oz

flour
1.2 oz

baking powder

Fold the flour and the baking powder in the mixture. Let the batter rest in the refrigerator. Roll out your batter to 10 mm thick and place it on a baking tray lined with baking mat silo pat. Bake at 170°C for 12 to 15 minutes.

1.8 oz

egg yolks
3.5 oz

raspberry puree
3.5 oz

milk
2.1 oz

glucose syrup

Beat the egg yolk until fluffy white. Add the raspberry puree, milk, and glucose syrup and bring the mixture to the boiling point.

9.9 oz

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
0.9 lb

cream
Q.S.

Callebaut Coating - ChocOshine™ Dark - 6kg Bucket
Q.S.

CHW-DC-15208
Q.S.

CHX-PC-20562

Pour the mixture through a sieve on the dark chocolate and stir until smooth. Bring back to 30°C and fold the whipped cream into the chocolate mixture. Glaze the cake with the dark chocolate glazing. Decorate it with the Butter Curly™ White and the Chocolate Pencil Rolls.