Recipe43-Nutty Chocolate Financier

Nutty Chocolate Financier

Chocolate Financier

g
Sugar80
Almond Flour113
Bread Flour70
Cocoa Powder25
Egg White287
Coconut Sugar120
Brown Butter167
DARK CHOCOLATE50

Process

  1. Mixture 1: Stir Sugar, Almond Flour, Bread Flour, Cocoa Powder, Egg White to thoroughly combine ingredients.
  2. Mixture 2: Melt DARK CHOCOLATE, Brown Butter, Coconut Sugar, using microwave about 90 seconds. Make sure totally melted by stirring it.
  3. Combine Mixture 1 & Mixture 2 and mix well.
  4. Pipe Chocolate financier’s dough into rectangular mold, fill till half full.
  5. Bake for 160°C for 15 minutes.

Chocolate Ganche

Process

  1. Bring TOPPING ACE 500 to a rapid boil.
  2. Pour Boiling TOPPING ACE 500 into DARK CHOCOLATE & Butter to melt, stir well till fully melted.

Chocolate Glaze

g
DARK CHOCOLATE310
Corn Oil110

Process

  1. Melt DARK CHOCOLATE and Corn Oil using microwave for 90 seconds.

Caramelized Nut

g
Water21
Sugar80
Baked Almond Strip145

Process

  1. Boil Water & Sugar. Add Baked Almond Strips, keep stirring and cook until caramelized (dark brown color).

Assemble

  1. Pipe Chocolate Ganache on to Financier.
  2. Add Caramelized Nuts on Ganache. Put in fridge.
  3. Poke a few bamboo sticks on the bottom of Financier and dip into Chocolate Glaze. Carefully remove the sticks. Leave it for the chocolate to set.
  4. Decorate with Gold Leaves.

Products Used for This Recipe

TOPPING ACE 500

High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 365days
DARK CHOCOLATE

Couverture chocolate with 55% cocoa content. It is suitable for moulding, enrobing and ganache.

  • Packing: 1kg*10
  • Storage: 20- 24˚C
  • Shelf Life: 16 months

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