Dark Heart
by Salvatore Toma

Copyright photo
Dark Heart

Component 1Stack of Almonds

750 gr Butter
600 gr Icing Sugar
600 gr Artisanal Almond Praline
1000 gr Almond flour
1000 gr Eggs
300 gr Wheat Flour
125 gr Starch
15 gr Baking
15 gr Salt
100 ml Amaretto

Mix with the leaf the butter, the icing sugar and the Artisanal Almond Praline, add the almond flour and, bit by bit, the eggs. Sieve the dry ingredients and add them together with the salt. Drizzle in the Amaretto.

Component 2Dark Chocolate Uganda 78% heart

500 gr Albumen
500 gr Sugar
500 gr Almond flour
50 gr Dark Cocoa Powder 22/24
500 gr Dark Chocolate Single-Origin Uganda
250 gr Yolks
120 gr Butter

Whip the egg whites and the sugar until frothy, add the egg yolks, the almond flour mixed with the Dark Cocoa Powder 22/24 and to finish the Dark Chocolate Single-Origin Uganda melted with the butter.

Component 3Extra Dark Icing

1800 gr Icing sugar
200 gr Water
200 gr Alcohol soaking
200 gr Extra Dark Chocolate Cream

Prepare the water icing with icing sugar, water, alcohol soaking medium and Extra Dark Chocolate Cream.


Slowly pour a first part, insert the heart of the chocolate and finish with the pecan mixture.

Cook at 150°C for 35-45’.

Drizzle with an alcoholic syrup.


Once cold, finish with the Extra Dark Chocolate Icing.