Ingredients |
Quantity |
|
|---|---|---|
| 1. | Beryl’s Extra Dark Compound chocolate | 300g |
| 2. | Unsalted butter | 150g |
| 3. | Egg yolk | 90g |
| 4. | Caster sugar | 75g |
| 5. | Almond powder | 150g |
| 6. | Egg white | 135g |
| 7. | Caster sugar | 75g |
Methods:
Melt the Beryl’s Extra Dark Compound chocolate and butter together and stir well. Add the egg yolk and caster sugar in a bowl and then the egg white and caster sugar in another bowl. Whisk the egg yolk and caster sugar to become light and fluffy. Add almond powder into the chocolate mixture and fold in the whisked egg yolk. Lastly, whisk the egg white and caster sugar until it turn to light and fluffy and then gently fold into the mixture. Once it is done, spread the mixture on a flat baking tray. Bake at 200°C for about 10 minutes to 15 minutes.
B. Dark Chocolate Cream
Ingredients |
Quantity |
|
|---|---|---|
| 1. | Beryl’s Extra Dark Compound chocolate | 195g |
| 2. | (A) Whipping cream | 91g |
| 3. | (B) Whipping cream | 286g |
Methods:
Boil (A) cream and then pour into Beryl’s Extra Dark Compound Chocolate to melt (as ganache). Whip (B) cream to soft peak. Gently fold the whipped (B) cream into the boiled chocolate mixture as dark chocolate cream.
C. Almond Coffee Chocolate Crunch
Ingredients |
Quantity |
|
|---|---|---|
| 1. | Beryl’s Extra Dark Compound Chocolate | 40g |
| 2. | Whole almond nuts (roasted) | 100g |
| 3. | Coffee beans | 50g |
Methods:
Melt the Beryl’s Extra Dark Compound Chocolate. Mix in the roasted almond and coffee bean into the melted compound chocolate. Spread in on a parchment paper to allow it to set before use. And then choc into smaller pieces and fold into dark chocolate cream as above.
