Plated desserts

Chocolate Shoots

Made with Nyangbo 68%

An original recipe from Frédéric Bau and José Manuel Augusto

2 steps

Recipe Step by Step



470g pastry flour
180g confectioner's sugar
4g fine salt
60g almond flour
240g butter
100g eggs

Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.

As soon as the mixture is completely smooth, add the cold eggs.

As soon as you obtain an even dough, stop mixing.

Store in the refrigerator or spread out immediately.

Bake at 150˚C (300˚F) until golden.



Temper the NYANGBO 68% couverture.

Pipe some threads of chocolate of different sizes and widths onto Valrhona Signature 3D texture sheets or acetate paper so that they look like reeds.

Before it sets, sprinkle the ends with finely ground cocoa nibs. Leave to set.

Assembly and finishing

Stick the Chocolate Shoots onto an Almond Shortcrust Biscuit using tempered NYANGBO 68%.