Name: Pure Cacao
Prep time: 2 h
Cook time: 20 min
Yield: 8
Ingredients: For the crémeux vanilla ivoire; 250ml/9fl oz double cream; 1tsp Nielsen-Massey Vanilla Bean Paste; ¼ tonka bean, grated; 150g/5oz white chocolate; For the crémeux chocolat; 85g/3½oz double cream; 85g/3½oz milk; 30g/1¼oz egg yolks; 25g/1oz unrefined golden caster sugar (eg Billington’s); 100g/4oz dark chocolate, at least 70% cacao; For the chocolate sable; 180g/6¼oz slightly salted butter, softened; 70g/2¾oz unrefined golden icing sugar (eg Billington’s); 120g/4¼oz plain flour; 40g/1½oz cacao powder; For the chocolate moelleux; 1 tbsp pure cacao powder; 1 tbsp potato starch; 1 tbsp plain flour; 70g/2¾oz egg whites, at room temperature; 75g/3oz unrefined golden caster sugar; 65g/2½oz egg yolks, beaten; 2 tbsp unsalted butter, melted; For the punch cacao; 50ml/2fl oz water; 25g/1oz unrefined golden caster sugar; 2 tsp pure cacao powder; For decoration; 75g/3oz cocoa nibs

VMG Recipes