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Ingredients

DOLCE FORNO g 1000
water g 150
milk 3.5% fat g 200
eggs g 150
unsalted butter 82% fat g 150
yeast g 50
salt g 15
MORELLINA g 130
water - hot to be combined with morellina g 100
DARK CHOCOLATE CHUNKS - previously refrigerated for a couple of hours g 200-250

Preparation

Knead Dolce Forno, water, milk, eggs, yeast and salt for 10-15 minutes
add the soft butter in 2 steps until you obtain a smooth and velvety paste with a soft consistency.
Finish kneading adding the ganache and then the DARK CHOCOLATE CHUNKS.
Let the dough rest at room temperature for 40 minutes, covering it with a cloth or plastic sheet.
Then divide the dough in 70 gram pieces, roll them up, place them on trays and place in a leavening cell at 28-30°C with humidity of 60-80% for 80-90 minutes .

Ingredients

flour g 400
sugar g 400
unsalted butter 82% fat g 335
egg whites g 80-100
CACAO IN POLVERE g 40
salt g 8

Preparation

Knead all ingredients togeter, the spread them between two layers of parchment papers to 2 mm thickness.

Keep frozen.

Final composition

When the dough is ready cover it with  craqueline disks of 9 centimeters .
Cook at 190-200°C for 10-12 minutes.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef