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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  • Piping bag 1-2cm nozzle
  • Rolling pin


Roll out the marzipan to a ½ cm thickness and cut in to rings 1 ½ cm diameter
  • 100g of marzipan
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
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
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

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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