Chocolate financier

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Recipe components

Callebaut® ingredients

Chocolate financier

Ingredients	Preparation
250g beurre noisette 500g equal quantities of ground almonds and icing sugar	Mix.
3piece(s) eggs 30g flour 20g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 50g cornflour	Add.
50g cream 75g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Add.
Pipe into Flexipan® moulds and bake at 170°C for approximately 10 minutes. Leave to cool. Pipe Callebaut Dark Chocolate Mousse on top of the financier. Garnish with Grotine cherry.

Chocolate mousse

Ingredients	Preparation
1l semi-skimmed milk	Place in a kitchen aid bowl.
800g Callebaut - Chocolate Mousse Mix - Ready To Use - Dark Chocolate Mousse - 800g Bag	Sprinkle on top of the milk.
Using a balloon attachment, whisk ingredients together for 30 seconds. Stop the kitchen aid – scrape down all ingredients. Whisk for a further 3 minutes. Store in a 5°C fridge until ready to use.

Finishing and presentation

Tools: a bottle top and acetate sheet.
Precrystallise a batch of Callebaut 811 Finest Belgian Dark Chocolate. Place the acetate sheet on a flat surface. Dip the top of the bottle top in the prepared chocolate. Press lightly onto the acetate sheet. Now remove the bottle top from the acetate sheet. A rough textured circle will have been created. Allow to set at 12’C for a least one hour before final decoration. After one hour dust each circle with creative powder. Store until ready to use.