Dark chocolate floedebolle

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

PT1H30M

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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
1
Roll out the marzipan to a 0.5cm thickness and cut in to rings 1cm 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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