Chocolate Biscuit - “Running with the Aromas of Cocoa” from Chocolate: The Definitive Guide by Sara Jayne Stanes
A recipe created by famous French chef, Michel Bras, which took 18 months for him to develop properly. It’s a dish to practise but as I have said so many times
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Cooking tools:
- Oven
- Mixing bowl
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- Baking sheet
- Spatula
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- Parchment paper
Ingredients
- 100 g/3½ oz clarified butter to grease the hoops
- 225 g/8 oz bitter chocolate
- 400 ml/½ pint double cream
- 125 ml/4 fl oz water
- 75 g/2½ oz ground almonds and 85 g/3 oz ground rice, sifted together
- 100 g/3½ oz butter
- 4 medium eggs, separated
- 175 g/6½ oz caster sugar
- 250 g/8½ oz chocolate (Michel Bras uses Valrhona Guanaja - 70% cocoa)
- 100 g/3½ oz unsalted butter
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