Voyage, voyage | Valrhona Chocolate

Name: Voyage, voyage | Valrhona Chocolate
Ingredients: 100g (1/3 cup + 2 Tbsp) butter; 125g (2 large) eggs; 60g (1/2 cup) confectioner’s sugar; 125g (1 cup + 2 ½ Tbsp) T45 pastry flour; 5g (1 tsp) baking powder; 3 Tbsp (65g) honey; 2 pinches fleur de sel; Butter for the pan; 75g Équatoriale 55% dark chocolate; 200g plain cake batter; 20g (4 tsp) cold whole milk; Butter for the mold; 150g Dulcey 32% blond chocolate; 15g (1 Tbsp) fresh ginger juice (about 6 inches 60-70g ginger root)

www.valrhona.com

Preheat the oven to 320°F (160°C). Lightly coat the pan with softened or melted butter. Fill with alternating spoonfuls of plain and chocolate batters. Bak

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Ingredients

100g (1/3 cup + 2 Tbsp) butter
125g (2 large) eggs
60g (1/2 cup) confectioner’s sugar
125g (1 cup + 2 ½ Tbsp) T45 pastry flour
5g (1 tsp) baking powder
3 Tbsp (65g) honey
2 pinches fleur de sel
Butter for the pan
75g Équatoriale 55% dark chocolate
200g plain cake batter
20g (4 tsp) cold whole milk
Butter for the mold
150g Dulcey 32% blond chocolate
15g (1 Tbsp) fresh ginger juice (about 6 inches 60-70g ginger root)

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