Sacher torte layer x 2 x 1cm
Kirschwasser
Griottines x 1
Morello and dark chocolate curd x 1 x 1.5cm
Vanilla and Kirsch Chantilly cream 1 x 1cm
Saccher torte
20cm x 20cm x 1cm x 2 needed
Almond paste 286
caster sugar 86
yolks 140
Eggs 100
Whites 166
caster sugar 86
Plain flour 66
cocoa powder 33
cocoa mass 100% 66
butter 66
Morello and dark chocolate curd
600 grams x 2 needed
Custard
Cream 250
Milk 250
Yolks 100
caster sugar 50
Note: use only 500gm of the custard
Morello cherry puree 500
Citric acid crystals 3
Trimoline 100
Cacao Barry Extra-bitter Guayaquil 415
Vanilla and Kirsch Namelaka
800gms + extra 400gms needed
Milk 240
Pure vanilla seed extract
Glucose 12
Gelatine 9.6 pieces
Cream 480
Cacao Barry Satine Blanc 408
Cocoa butter 44