Dark chocolate floedebolle

  • Petit four
  • medium
  • 10
  • 1 hour 30 minutes

The use of sea buckthorn juice in this otherwise traditional Danish sweet is a nice touch of flavour contrast from Christoffer Hruskova. The berry has been distributed in and around Denmark throughout its history and has been used here to create a sweet, sour and bitter classic.

First published in 2015
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Ingredients

Metric

Imperial

Floedebolle

Equipment

  • Piping bag 1-2cm nozzle
  • Rolling pin

Method

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
First published in 2015
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Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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