Cocoa Shortbread

Used products: Cocoa Shortbread

  • 300 g
  • 160 g
  • 7 g
  • 405 g
  • 20 g
    inverted sugar
  • 20 g
    baking powder
  • 20 g

Preparation: Cocoa Shortbread

  1. Cut the cold butter into equal small cubes.
  2. Sift the flour with Cocoa Powder and Baking Powder.
  3. With a Paddle mix all ingredients
  4. Mix well until it comes together as a dough without overworking
  5. Roll it to 3mm and store it in the fridge. 

Cocoa Choux Paste

Used products: Cocoa Choux Paste

Preparation: Cocoa Choux Paste

  1. Boil the water with milk, salt, sugar and butter.
  2. Add the previously sieved flour with the cocoa powder and starch.
  3. Scald the dough for a few minutes.
  4. Place in the mixer and beat in the eggs at intervals when the dough is around 60°C.
  5. Continue until the mixture is at the ribbon stage.
  6. Separate and form into the desired shape. Bake in the oven at 180°C.

Cocoa Craquelin

Used products: Cocoa Craquelin

Preparation: Cocoa Craquelin

  1. Soften the butter and add the sugar.
  2. Mix the dry ingredients together in a separate bowl and then add in the butter mixture.
  3. Mix well and roll out the dough between two sheets of baking parchment to 1.6 mm. 

Ghana Cremeux

Used products: Ghana Cremeux

Preparation: Ghana Cremeux

  1. Heat the milk and the liquid cream.
  2. When the liquid has reached approximately 70°C, pour a small amount onto the egg yolks to warm them up.
  3. Mix well and add this mixture to the rest of the liquids
  4. Make a custard by heating the mixture to 80-82°C, then pour it immediately over the chocolate drops of your choice.
  5. Mix gently and emulsify the cream using an immersion blender to obtain a smooth, shiny mixture without air bubbles.


  1. Cut a 9 cm round shape of Cocoa Shortbread and Back it for 10min at 170°C
  2. In a round shape circle of 8 cm pour 1 cm of Ghana cremeux and place it in the fridge
  3. Take a baked choux with cocoa crumble and fill it with Amlou paste
  4. Place the filled choux in the center of the Ghana cremeux and pour again 1 cm of cremeux to make part of it and place in the freezer.
  5. Remove the circle and Spread some Cacao-Barry Praline Grain.
  6. Spray it with Cacao-Barry Lactée Superieure milk chocolate
  7. Place the whole thing on the top of cold Cocoa Short Bread.
  8. Place some Dark Chocolate crispearls on the base of the Ghana cremeux then on the top garnish with white Pearly Metallic Chocrocks and two Dark Chocolate slim pencils.
    and two Dark Chcolate slim pencils