INGREDIENTS
INGREDIENTS
| 100g | 3.35 oz | Almond paste 50-70% |
| 60g | 2.12 oz | Unsalted butter |
| 50g | 1.76 oz | Egg yolks |
| 250g | 8.82 oz | Egg whites |
| 85g | 2.99 oz | Sugar |
CHOCOLATE SELECTION (CHOOSE ONE)
| 200g | 7.06 oz | Dark Chocolate Growers Choice 71% |
| 210g | 7.41 oz | Dark Chocolate Peru 62% |
| 280g | 9.88 oz | Dark Chocolate Growers Choice 58% |
| 250g | 8.82 oz | Dark Chocolate Ecuador 56% |
| 205g | 7.23 oz | Dark Chocolate Ecuador 65% |
METHOD
In a mixing bowl melt together the chocolate and butter to a temperature of 122°F (50°C). In a stand mixer, soften the almond paste by slowly mixing in the egg yolks one at a time. Add the chocolate and butter mixture until fully incorporated. In a separate mixing bowl, whip the egg whites and sugar until obtaining soft peaks. Fold the whipped egg whites, in multiple additions, into the chocolate mixture until fully incorporated. Spread on to a 10 x 15 inch mold and bake at 356/374°F (180/190°C) in a convection oven for 20 minutes.
For a 10 x 15 inch mold
FOLLOW US ON INSTAGRAM
