Black Forest Mini

Chocolate sponge

  • 70 g Trinea
  • 95 g butter
  • 125 g icing sugar
  • 45 g powdered almond
  • 50 g flour
  • 0,5 g fine salt

Homogenize the butter with the icing sugar. Add the egg and then the melted couverture. Add the salt, powdered almond and flour. Pour into the silicone with a piping bag with a nº10 round tip. Place a Griotte in the middle. Cook at 170ºC for about 15 minutes.

Syrup for griottines

  • 300 g sugar
  • 250 ml water
  • 72 piece(s) Griottine cherries

Heat up the water at 40ºC and add the sugar. Dissolve and add the Griottes with no alcohol. Leave them for an hour to reduce its alcoholic strength.

Kirsch cream

  • 335 g cream
  • 50 g sugar
  • 60 ml milk
  • 5,5 g gelatin leaves
  • 25 ml Kirsch
  • 95 g Napal

Hydrate the gelatin and melt with the milk. Add the Kirsch and mix with the melted white chocolate. Add the sugar and then the cream. Leave 12 hours in the fridge and whip the mixture. Pour with a piping bag with a nº12 open star tip.



To finish

Pour the Kirsch cream into a piping bag with a nº12 open star tip over the chocolate sponge. Place some dark chocolate curls. Finish by sprinkling some cacao powder Selección 22.