ANDOA CHOCOLATE FINANCIER

Steps: 3

An original recipe by L’École Valrhona Guest Chef, Nathaniel Reid

Recipe steps

ANDOA CHOCOLATE FINANCIER

  • 118gbrown sugar
  • 131gsugar
  • 113galmond flour
  • 70gbread flour
  • 25gCOCOA POWDER
  • 2.5gbaking powder
  • 1gfine sea salt
  • 287gegg whites
  • 12ginvert sugar
  • 167gbrown butter
  • 50g
  1. Sift all dry ingredients together.
  2. Whisk in eggs and invert sugar.
  3. Add the brown butter.
  4. Add the melted ANDOA DARK 70%.
  5. Portion into buttered and floured mold.
  6. Bake at 340°F (171°C).
  7. Unmold, wrap and freeze.

ANDOA DARK CHOCOLATE GLAZE

  1. Melt the ANDOA DARK 70%.
  2. Add the neutral oil and cocoa nibs.
  3. Glaze frozen financier at 30°C (86°F).

ANDOA DARK CHOCOLATE GANACHE

  • 144gwhipping cream
  • 35gunsalted butter
  • 24ginvert sugar
  • 150g
  1. Boil the cream and butter together.
  2. Pour over the chocolate and invert sugar.
  3. Blend with an immersion blender to make an emulsion.
  4. Pipe onto glazed financier.
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