Used products: Moelleux biscuit
Preparation: Moelleux biscuit
Melt the chocolate with the butter at 40°C then add the egg yolks. Whisk the egg whites with the sugar and add them to the previous mixture then add the flour. Pipe into a rectangular mould (15 cm long by 3 cm wide and 3 cm tall lined) with a Fiberpain mat.
Pipe 80g of the mixture then add the ganache and pipe another 60g of the mixture before placing it in the freezer. Bake at 190°C for 10 minutes.
Used products: Tobacco Ganache
Preparation: Tobacco Ganache
Infuse the cream with the tobacco for 5 minutes. Prepare the ganache and pipe a 14 cm long tube then place in the freezer.
Used products: Hazelnut Siphon Biscuit
Preparation: Hazelnut Siphon Biscuit
Combine all the ingredients then mix and place in a siphon with two gas cartridges. Microwave in plastic cups for 1 minute.
When you take them out of the oven, turn out the moelleux then decorate with a chocolate tobacco leaf imitation and finally the hazelnut biscuit with the siphon.
Cuba 70% product description
Featuring the lingering taste of cocoa, this chocolate offers a wonderful balance between bitterness and roundness, enhanced by toasted, woody and red fruit notes.
How did Origine Cuba 70% inspire the recipe for the Havana Time Moelleux?
- Flavour: The perfect combination of infused tobacco and chocolate
- Technique: Baking with a ganache insert for a more liquid effect when cut
- Format: Long and thin to reflect the shape of a cigar with a sponge cake to imitate the smoke