> Recipes > Foraging

Dark chocolate floedebolle

Dark chocolate floedebolle

Dark chocolate floedebolle

PT1H30M

Why not try?

1
Roll out the marzipan to a ½ cm thickness and cut in to rings 1 ½ cm diameter
  • 100g of marzipan
2
Bring the sugar and glucose to the boil in a small pan to 110˚C. Add sea buckthorn juice and bring up to 117˚C
  • 45g of caster sugar
  • 25g of glucose
  • 55ml of sea buckthorn juice
3
Pour the hot sugar into the egg white while whisking, continue to whisk until cold, thick and gloss. When cold put the mixture in a piping bag and pipe onto the marzipan to cover the whole circle
  • 30g of egg white
4
Melt 200g chocolate to 49˚C then take it off the heat and add the remaining 100g while stirring until smooth, cover the sea buckthorn meringue with chocolate and refrigerate
  • 300g of dark chocolate

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Floedebolle

Comments ()

Dark chocolate floedebolle

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...