Chef Fadi Hodroj, Four Seasons Hotel
120 g softened butter
2 g table salt
80 g icing sugar
30 g ground almonds
1 whole egg
60 g flour
180 g flour
30 g Caraibe
10 g butter 66%
1 egg white
10 g caster sugar
1 egg yolk
215 g Jivara 40%
200 g whipping cream 35% fat 20 g Acacia honey
70 g butter
Melt the Caraibe chocolate and the butter to approximately 45°C. Meanwhile, whip the egg white with the sugar. As soon as it is white and fluffy, whisk in the yolk, gently fold in the melted chocolate and the butter with a spatula. Bake in the oven at 180°C for 10 minutes.
Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate, stirring in small circular movements with a spatula. Mix vigorously to create a glossy and elastic core, repeat twice more. Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40°C. Lastly, add the diced butter and process with an immersion blender.
The chocolate can be melted in a bain-marie or in a microwave: in a bain-marie; remove the pan from the heat and stir the chocolate continually to ensure it melts evenly.
In a microwave; set the microwave to 400W maximum to prevent the chocolate from burning. Important: never add water to the chocolate.
When the sweet short crust is cool, pour on half the JIVARA ganache and arrange the flour-free chocolate cake Inserton top. Add the remaining ganache. Set aside in the refrigerator for two hours and serve at room temperature.