HELP PERU'S BRIGHT BUTTERFLY COLLECTION STAY ALOFT
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Flavours of lime, raspberry and pecan divulge the secrets of an Ultra Rare white cacao–nature’s delicious mistake–we found along Peru’s coastal desert and habitat of hundreds of captivating butterflies.Add to cart
The delicious dessert by Fabian Sänger is the perfect combination of tart and crumbles filled to the brim with juicy cherries.
Equipment and preparation: for this recipe, you will need 20 pcs. of HUG Choco-Tartelettes Filigrano Bakery Butter Round 7.0cm
100 g Piura 75% couverture, chopped
Ingredients: 300g almond paste / 40g egg white / 100g Piura 75% couverture, chopped / 400g black cherries, frozen ( La Ibense)
Whisk the almond paste and the egg white until smooth.
Transfer the paste into tartlets and top with cherries and finely chopped couverture.
Ingredients: 160g Butter / 100g Sugar / 160 Flour / 40g Cacao powder
Work the butter into the flour and sugar until the mixture forms crumbs.
Sprinkle this crumble on top of the tartlets.
Bake the tartlets at 160°C for 10 minutes.
Let fully cool down until garnish with cacao powder.
Flavours of lime, raspberry and pecan divulge the secrets of an Ultra Rare white cacao–nature’s delicious mistake–we found along Peru’s coastal desert and habitat of hundreds of captivating butterflies.
Direct-trade cacao beans*, cacao butter*, raw cane sugar* (*certified organic)
EN Piura Porcelana 75% ORGANIC DARK CHOCOLATE NUTRITION FACTS Per 100g Energy: 2440 kJ / 583 kcal Fat: 46g Thereof Saturated fat: 28g Carbohydrate: 42g Thereof Sugars: 24g Dietary Fibre: 12g Protein: 8g Salt: 0,03g Iron: 13mg
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