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Dark chocolate floedebolle

PT1H30M

Ingredients

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Floedebolle

  • 55ml of sea buckthorn juice
  • 45g of caster sugar
  • 25g of glucose
  • 30g of egg white
  • 100g of marzipan
  • 300g of dark chocolate
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Method

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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
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
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Dark chocolate floedebolle

 
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