Made using : Valrhona Le Noir 61 % Makes 14cm dessert circle Serves 4/6 Preparation time : 40 minutes

LE SUCCS
A creation by l'Ecole du Grand Chocolat Valrhona

BISCUIT
20g strong flour 60g powdered hazelnuts 60g sugar 30g sugar 3 egg whites

Sift the flour with the powdered hazelnuts and the 60g sugar. Beat the egg whites until stiff, quickly adding the 30g sugar to obtain a perfectly smooth texture. Finish by stirring in the sifted powders with a spatula. Spread on a pastry sheet. Cook in the oven: 180/190C.

DARK CHOCOLATE GANACHE

165g Valrhona Le Noir 61% chocolate 180g whipping cream 30g acacia honey

Bring the cream to the boil with the honey. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula. (1) Mix vigorously to create a glossy and elastic core. (2) Repeat twice more. (1 and 2) Take care to preserve the texture. Make sure the temperature of the ganache is approximately 40C.

ASSEMBLING
Pour 1/3 of the ganache on a dessert circle, then place a disc of biscuit on top. Pour on the 2nd third of ganache, then add another disc of biscuit. Cover with the last third of ganache then finish with a biscuit. Freeze overnight then turn out, flip over and decorate. Let thaw in the refrigerator for at least 6 hours. Enjoy at ambient temperature (remove from refrigerator 1 hour before serving).

IDEA OF SBASTIEN
Best enjoyed at snack time with a cup of coffee or tea...

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