DECADENT SHORTBREAD

Mix

Add

Then

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 8 g slices using a 5 cm by 3 cm cutter, print the word
“cocoa” with a stamp.
Bake at 150°C on a baking
tray with a silpain mat for 10 minutes
Decorate the shortbread biscuits with lines using  a chocolate cone of crystallised Ocoa™ couverture chocolate.
 

Mix

Add

Then

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes.
 

Mix

Add

Then

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes
 

Melt

Colour half of the chocolate with pale pink Power Flower™ and the other half with dark pink.
Mix each colour.
Temper the chocolate. Spread between two acetate sheets.
After crystallisation, cut the pale pink chocolate into slices using a 6.5 cm by 4.5 cm cutter and then the dark pink chocolate with a 4 cm by 2.5 cm cutter.
 

Stick the layers of pale pink chocolate onto the cocoa nib shortbread biscuits with a dot of crystallised Ocoa™ chocolate and the squares of dark pink chocolate onto the pistachio shortbreads.