The Forêt Noire | Corman International

Ingredients

• 390 g eggs
• 190 g sugar
• 60 g invert sugar
• 135 g flour
• 135 g potato starch
• 40 g cacao powder
• 220 g ground almonds
• 225 g sugar
• 225 g water
• 250 g Amarena syrup
• 50 g kirsch (optional)
• 380 g Sculpture 30.2% fat
• 90 g extra bitter couverture
• 25 g invert sugar
• 1 vanilla pods
• 550 g extra bitter chocolate
• 375 g Sculpture 30.2% fat
• 30 g invert sugar
• 75 g Dairy butter 82% fat – Block
• 500 g basic dark chocholate ganache
• 300 g drained Amarena cherries
• 900 g Sculpture 30.2% fat
• 60 g sugar
• 2 lime zests
• 1 liter Sculpture 30.2% fat
• chocolate decorations
• Royal Ann cherries
• mirror glaze