Recipes

Pacha
by Salvatore Toma

Copyright photo
Pacha

Component 1Pacha Biscuit

Ingredients
875g Butter
700g Cane Sugar
295g Icing Sugar
1 Vanilla pod
20g Breton salt
875g Dark Chocolate Cru Pachiza 70%
1050g Weak Flour
180g Cocoa Powder 10/12 Peru
30g Sodium Bicarbonate
800g Dark Chocolate Cru Pachiza 70%
Method

Mix with a planetary mixer the butter (at 35°C) with sugars, salt and vanilla. Add the first part of Dark Chocolate Cru Pachiza 70% melted at 45°C. When the mixture is omogeneous, add the flour mixed with the Cocoa Powder 10/12 Peru and the sodium bicarbonate. Finally add the cutterized Dark Chocolate Cru Pachiza 70%.

Preparation

Create long loaves and put in fridge to crystallize a bit. Cut in roundels and cook in the oven at 170°C for 14 minutes (open valve).

Presentation

Let cool down and decorate.