Thanks for this amazing recipe to Laura Bremer from Patisserie Heavens Taste!
110 g Icing sugar
110 g Almond flour
45 g egg white + 45 g extra
15 g Cacao powder
125 g Sugar+ 15 g extra
50 g Original Beans Cacao nibs
75 ml Milk
30 g egg yolks
170 g Femmes de Virunga Buttons
275 g Cream
250 g Rasberries
Mix icing sugar, almond flour, 45 g egg white and cacao powder. Beat the remaining 45 g egg white.
Heat sugar and water to 118°C and stir in the egg white. Add this to the almond mass in 3 steps while stirring continuously. Put the macaron dough on a silicon mat, form as a heart.
Sprinkle cacao nibs on the macarons und let them get solid. Bake at 50°C for 5 Minutes. Then reduce to 140°C and bake for another 12 minutes. Leave to cool.
Bring the milk to a boil. Mix egg yolks and the remaining 15 g sugar to prepare a custard. Pour over the couverture and stir.
Beat the cream and mix under the ganache. Fill the mousse into silicon molds and freeze. Melt couverture and coat the macarons with it. Get the frozen mousse out of the mold and put on the macaron.
Decorate with rasberries.
Femmes de Virunga Chef’s chocolate buttons
Strong Dark Milk Chocolate
Perfect for cooking & baking! Essence of roasted nuts and cappuccino inspire and empower as the Rare & Original Femmes de Virunga takes hold of you. The strong taste honours the strong women farmers lifting up lives in Virunga.
- 200 g
- Cacao percentage
- Bean Origin
- Virunga National Park, Eastern Congo (D.R.)
- Price (100g)
Direct-trade cacao beans*, cacao butter*, raw cane sugar*, milk* (*certified organic)
Average Nutritional Values
Femmes de Virunga 55% ORGANIC MILK CHOCOLATE NUTRITION FACTS Per 100g Energy: 2454kJ/586kcal Fat: 43g of which saturated fat:26g Carbohydrate: 45g of which sugars: 35g Dietary Fibre: 6g Protein: 8g Sodium: 60mg Cholesterol: 14mg