Ingredients

Ganache

6000g  CARAIBE 66% DARK CHOCOLATE  
600g  whipping cream
100g  honey

Almond Shortbread Biscuits

225g  all-purpose flour
115g  butter
85g  confectioner's sugar
25g  almond flour
2g  salt
45g  eggs
 
Marshmallows

Directions

Ganache

Bring the cream and the honey to a boil. 

Slowly pour over the CARAIBE 66% dark chocolate.

Immediately mix using an immersion blender to make a perfect emulsion.

Use your ganache right away or leave it to set until you are satisfied.

Almond Shortbread Biscuits

Mix the dry ingredients with the cold, cubed butter.

As soon as the mixture is completely smooth, add the cold eggs.

Mix together and stop as soon as it comes together into a smooth paste.

Chill, then roll out evenly and cut out rectangles.

Bake on a parchment-lined baking sheet at 300°F (150°C) until golden.

Assembly and Finishing

Heat the oven to 350°F.

Place Biscuit rectangles in single layer on the bottom of a baking sheet.

Pipe on the cold Chocolate Ganache.

Place the halved marshmallows on top of the ganache.

Top with the remaining Biscuits.

Bake until the marshmallows are puffed and golden brown. 

 

Formulation courtesy of Valrhona