- Sift all dry ingredients together
Whisk in eggs and inverted sugar
Add brown butter
Add melted chocolate
Portion into buttered and floured mold
Bake at 340’F
Unmold, wrap, and freeze - Melt the chocolate
Add the neutral oil and cocoa nibs
Glaze frozen financier at 30’c - Roast the cocoa nibs in the oven at 150°C. Make a syrup with the sugar and water and heat to 120°C. Pour the warm cocoa nibs into the Cooked sugar and crumble. Then spread on a silpat baking mat and allow to cool.
Crush the cocoa nibs as soon as they have cooled down sift to obtain calibrated powder-free nibs. - Boil the cream and butter together.
Pour over the chocolate and invert sugar
Burr mix to make an emulsion
Pipe onto glazed financier
Ingredienser
CHOCOLATE FINANCIER
- 120 g Brown sugar
- 130 g Sugar
- 115 g Ground almonds
- 70 g Flour 55
- 25 g Cocoa powder
- 2,5 g Baking powder
- 1 g Fine salt
- 290 g Egg whites
- 12 g Inverted sugar
- 165 g Lightly caramelized butter
- 50 g ANDOA 70% couverture
ANDOA DARK CHOCOLATE GLAZE
- 500 g ANDOA 70% couverture
- 165 g Grape-seed oil
- 45 g Crystallised Cocoa nibs
Crystallised Cocoa nibs for "ANDOA DARK CHOCOLATE GLAZE"
- 30,4 g Cocoa nibs
- 14,6 g Syrop at 30°B
Syrop at 30°B for "Crystallised Cocoa nibs"
- 6,5 g Water
- 8,1 g Caster sugar
ANDOA DARK CHOCOLATE GANACHE
- 144 g Cream 35% fat
- 24 g Inverted sugar
- 150 g ANDOA 70% couverture
- 35 g Butter
Andoa Chocolate Financier by Nathaniel Reid
- 1 recipe/s CHOCOLATE FINANCIER
- 0,5 recipe/s ANDOA DARK CHOCOLATE
- 1 recipe/s GLAZE ANDOA DARK CHOCOLATE GANACHE
