Sbrisolona cacao
by Salvatore Toma

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Sbrisolona cacao

Component 1Sbrisolona cacao

330 g Butter
250 g Ground Toasted Hazelnuts
150 g Semolina Flour
3 g Salt
250 g Cane Sugar
5 g Baking Powder
120 g Eggs
60 g Egg Yolks
1 pc “Madagascar” Vanilla Pod, Cut Lengthwise
320 g Sieved White Flour 00
40 g Natural Cocoa 10-12 Single-Origin Peru

Blend all the ingredients, except for the white flour, in the food mixer. The mixture should not incorporate any air to ensure a good overall crumbly result. Then, add the white flour to the mixture and mix briefly. When the dough is ready, it should still be crumbly.
Put in the freezer overnight and the next day, put a small quantity in the blender to obtain nibs.
Put the mixture into small metal rings of the chosen size (e.g. 250 g for 20 cm diameter).

Component 2Decoration and baking

as required cane sugar
as required toasted hazelnuts
as required chocolate nibs
as required white chocolate cubes

Decorate with cane sugar, white chocolate cubes, hazelnuts and chocolate nibs.
Bake at a temperature of 160/170 °C for 20 minutes. Cut to the desired size and bake at 170°C with oven valve open for 16-18 minutes.
Allow to cool down and package.