Recipe for sweet:
• 120gr of flour 00
• 100 gr sugar
• 120 gr butter at room temperature
• 3 g dried yeast
• 70 gr dark chocolate
• 20 gr bitter cocoa powder
• 2 eggs
Sift the powder in a bowl and put
by. Melt the chocolate in a Bain-Marie. Meanwhile whip the sugar with the butter and add (one at a time) eggs. Add the chocolate mixture and mix. Then join the powders.
For the gianduja cream:
• 300 gr white chocolate • 125 gr cream
• 25 g glucose
• 70 gr pasta gianduja
Heat the cream unboiled and glucose. Meanwhile melt chocolate in double boiler. Combine the chocolate with cream sauce, mix. Finally, Add the pasta gianduja.
For decoration: the effect was created using nest isomalt, While at the top of the Cupcake is a Piedmont Hazelnut Tonda Gentile wrapped in a leaf of gold 24Kt.
To match: one of the historical grappa Distilleria Bocchino.