Group 1
Ingredient
KG
Pettina Chocolate Paste
3.000
Butter (softened)
0.300
Ground Almonds
0.080
Total Weight: 3.380
Group 2
Ingredient
KG
Egg
0.800
Water (Variable)
0.900
Total Weight: 1.700
1. Place Group 1 in mixing bowl and blend together with whisk.
2. DO NOT FORM A PASTE.
3. Add half Group 2 and whisk for 1 minute on low speed.
4. Add balance Group 2 and whisk for a further 1 minute on low speed.
5. Scrape down.
6. Whisk on top speed for 5 minutes.
7. Whisk on 2nd speed for 2 minutes.
8. Scale as desired.
9. Oven temperature 170°C.
Yield: Decorate with Sacher Torte Icing using Bakels Glossy Chocolate Icing using Chockex Supreme
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