Soft chocolate biscuit, pacanes, olive oil ganache

Tapas, Sweet

Soft chocolate biscuit, pacanes, olive oil ganache.




Recipe for 12 Tapas

For the biscuit

100 Gr
Dark chocolate
100 Gr
Slightly salted butter
100 Gr
2 Unit(s)
60 Gr
Wheat flour
50 Gr
Almond powder
160 Gr
85 Gr
Icing sugar

For the ganache

200 Gr
White chocolate
100 Ml
35% whipping cream
140 Ml
Olive oil
Soft chocolate biscuit, pacanes, olive oil ganache

Preparation time: 30 min

Preheat your four at 375 °F

  • For the chocolate biscuit

    Mix the eggs with the sugar.

    Melt the chocolate and the butter on a bain marie.

    Mix those two together. Add the flour and the almonds.

    Fill the pastry bag with the mix.

    Lay it on a baking tray with a parchment paper, it should look like big macarons, sprinkle icing sugar, wait 3 minutes and sprinkle again, add the nuts on the top.

    Cook it in the oven for 10 minutes.

  • For the ganache

    Bring to boil the cream and the olive oil. Pour it on the white chocolate in three phases, make sure the chocolate is well melted.

    Reserve in the fridge for 24 hours.

The better olive oil you use the best ganache you will have.

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