In a mixing bowl with a paddle attachment, mix all ingredients together for 7 min. medium speed.
Spread onto a silicon mat at 7mm and bake.
Time: 14 min
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
4% Water loss
Chocolate Ganache
Warm up the cream and glucose to 80 °C and pour over the Carat Coverlux/ Cakau Dark Cacao-Trace. Use an immersion blender for a good emulsion.
Whipped Cream
In the mixing bowl with a whisk attachment whip the Ambiante Chocolate Flavor to stiff peak.
ASSEMBLING
Cut 4 discs of 20cm diameter of chocolate cake, pipe in between each 120 grams ganache finish with the Ambiante chocolate, the ganache and chocolate decoration.
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