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Recipe Step by Step
ANDOA CHOCOLATE FINANCIER
Sift all dry ingredients together.
Whisk in eggs and invert sugar.
Add the brown butter.
Add the melted ANDOA DARK 70%.
Portion into buttered and floured mold.
Bake at 340°F (171°C).
Unmold, wrap and freeze.
ANDOA DARK CHOCOLATE GANACHE
144g whipping cream
35g unsalted butter
24g invert sugar
150gDARK ANDOA 70%
Boil the cream and butter together.
Pour over the chocolate and invert sugar.
Blend with an immersion blender to make an emulsion.
Pipe onto glazed financier.