INGREDIENTS - SWEET CACAO PASTE
for 30 bars of 30 gr each
SHORTBREAD
| 200gr | Unsalted butter |
| 250gr | Flour |
| 110gr | Sugar |
| 15gr | Egg yolk |
| 1 piece | Lemon zest |
| 2gr | Salt |
| 1 | Vanilla bean |
WHITE CHOCOLATE SHORTBREAD
| 140gr | White Chocolate Ecuador 31% |
| 500gr | Sablé shortbread |
| 30gr | Cocoa butter |
| 140gr | Macadamia praliné paste |
BANANA GANACHE SACHA AMAZONIA 75%
| 490gr | Dark Chocolate Amazonia 75% |
| 300gr | Cream |
| 300gr | Roasted banana |
| 100gr | Honey |
METHOD
SHORTBREAD
In a stand mixer, mix in the sugar, salt and creamy butter slowly.
Add the flour, egg yolk and vanilla, mix slowly until an homogeneous
mix is obtained. Do not overmix. Set aside in the fridge for a few
hours before rolling down. Bake at 160°C (320°F) for 15 minutes.
WHITE CHOCOLATE SHORTBREAD
When the shortbread has been baked and cooled, weigh it out and
mix very gently. Blend in the melted República del Cacao White
Chocolate Ecuador 31% couverture, cocoa butter and praliné paste.
Put in a 6 mm frame. Refrigerate.
BANANA GANACHE SACHA AMAZONIA 75%
Bring the cream, roasted bananas and honey to a boil. Crush and sift.
Slowly, pour the hot mixture over the melted chocolate. With a
spatula, mix in circular motions to create an elastic and shiny core.
This texture must be preserved until the end of the preparation. To
perfect the emulsion, use an electric mixer. Place the shortbread base
on a 1 cm frame. Let it sit in the refrigerator for 3 hours and cut in any
desired way. Bathe in Dark Chocolate Amazonia 75% and decorate.
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