LOVE HEART BISCUIT

Complexity level

CT LCPNG BIO

Composition

Shortbread Biscuit
Papua New Guinea Ganache
Chocolate Heart Decoration

1 Shortbread

Ingredients

Butter 140 g

Sugar 80 g

Biscuit Flour 200 g

Preparation

Cream the butter and sugar then add the flour and mix to combine.
Allow the dough to rest in the fridge for 20 minutes.
Pin the dough to 6mm and cut into hearts.
Bake at 180°c for 10-12 minutes until lightly golden.

2 Papua New Guinea Ganache

Ingredients

Cream 35% 125 g

Invert Syrup 40 g

Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace 300 g

Butter 40 g

Preparation

Heat the cream and invert syrup to 80°c and pour over the Belcolade PNG Lait CT and make a ganache.
When the ganache reaches 38°c add the butter and homogenize with a stick blender.
Allow to cool until a pipeable texture is achieved. Using a petal nozzle pipe the ganache over the cooled biscuits and finish with a chocolate heart decoration.