Chocolate deliciousness!
Recipe by Chef Varvara Antoniou
INGREDIENTS
Chocolate Brisette Dough
50 gr. roasted hazelnuts
50 g. caramelized almonds
65 g. sugar
50 g. cocoa
125 g. unsalted butter, in pieces
1 egg
150 g. all-purpose flour
5 gr. salt
Chocolate frangipane
150 gr. roasted hazelnuts
50 g. caramelized almonds
50 g. sugar
100 g. chocolate with 55% cocoa, in pieces
60 g. flour for all purposes
100 gr. unsalted butter, in pieces
1 egg
Topping
250 g. chocolate with 55% cocoa, in pieces
USEFUL ITEMS
square baking sheet 24 x 24 cm non-stick paper fork bowl mahair
EXECUTION
Chocolate Brisket Dough
Step 1
Cover a 24 x 24 cm square pan with non-stick paper.
Step 2
Put in the pan 50 g. roasted hazelnuts, 50 g. caramelized almonds, 65 g. sugar, 50 g. cocoa and grind 10 seconds/speed 10.
Step 3
Add 125g. butter, in pieces, 1 egg, 150 g. flour, 5 g. salt and set Dough/2 minutes.
Step 4
Transfer the dough to the prepared pan and prick the entire surface of the dough with a fork to bake evenly and refrigerate for 30 minutes. In the meantime, preheat the oven to 170°C.
Step 5
Once the waiting time is over, bake for 15 minutes (170°C). p>
Chocolate frangipane
Step 1
Put 150 gr. roasted hazelnuts, 50 g. caramelized almonds, 50 g. sugar, 100 g. chocolate, in pieces, 60 g. flour and grind 10 seconds/speed 10.
Step 2
Add 100 gr. butter, in pieces, 1 egg and mix 30 seconds/speed 10. 30s 10
Step 3
Transfer the frangipane onto the baked dough and spread evenly with the spatula. Bake for 15 minutes (170°C). Allow to cool completely for about 1-2 hours. Wash and dry the bowl well.
Chocolate coating
Step 1
Put in the bowl 250 gr. chocolate, in pieces and grind 10 seconds/speed 8.
Step 2
Remove 85 g. of the ground chocolate and set aside.
Step 3
Heat 5 min/55˚C/speed 2 until chocolate melts.
p>
Step 4
Without the measuring cup, set 2 minutes/speed 2.5, adding the reserved chocolate from the opening.
Step 5
Evenly pour the layered chocolate you prepared over the chilled frangipane pastry, which you set aside. Let the chocolate cool and harden completely and with a hot knife cut into bars and serve.
