Discover an explosion of intense flavors with this bold combination: deep dark chocolate biscuits paired with Tierra, a non-alcoholic red drink blending beetroot, fennel, and pepper. The intensity of dark chocolate intertwines with the drink's spicy, vegetal notes, offering a surprising balance. A strong pairing for those who love bold flavors!
Ingredients (6 people) :
> For the dough
- 180g of T55 flour
- 60g cocoa powder
- 200g caster sugar
- 100g of soft butter
- 1 egg
> For the ganache
- 100g of 70% dark chocolate
- 100g of liquid cream
- 200g of dulce de leche jam
> For the icing
- 200g of 70% dark chocolate
- 40g of coconut oil
1 - Prepare the biscuits the day before. Preheat the oven to 170°C. In a bowl, mix all the dough ingredients, then roll it out to a thickness of 4 mm.
2 - Cut out 24 biscuits using a 10 cm diameter round cookie cutter. Place these discs on a baking sheet lined with parchment paper. Bake for 10 minutes.
3 - Place the baked biscuits on a wire rack to cool. Set aside until the next day.
4 - On the day you intend to serve the biscuits, prepare the ganache: break the chocolate into a shallow dish. Heat the cream, then pour it over the chocolate. Finally, add the dulce de leche and mix everything gently. Let cool, then set aside.
5 - Pour the ganache into a piping bag and pipe it onto half of the biscuits. Place the remaining biscuits on top, forming small sandwiches. Set the biscuits aside on a wire rack.
6 - Prepare the icing: Melt the chocolate in a bain-marie and stir in the coconut oil. Cover the biscuits with the chocolate icing and let them cool. Turn the biscuits over and repeat the process on the other side. Let them cool completely before storing them in the refrigerator.
7 - Serve with a glass of Tierra.
A recipe to be enjoyed without moderation!
