ALMOND KISSES

Methods and Directions

• Temper 600g Cacoa Barry 72% Venezuela and fill a tray of 6cm diameter half-sphere moulds.
• Also half fill 3cm half-spheres quarter full to use as stands to support the shell.
• Once the chocolate has retracted and the moulds have been removed, cut holes in a lace like pattern with piping tips heated with a blowtorch.

• Cover and bring to a boil and blitz to achieve a fine paste.

• Make a caramel of the cream and sugar.
• Add the Amaretto and soaked gelatin and whisk to combine.
• Leave to cool and then fold in semi-whipped cream.

• Bring sugar and water to 118°C and pour over eggs and yolks whisking well together.
• Melt the chocolate and whisk in the butter and add to above sabayon.
• Whisk till cool and fold in the cream.

• Preheat oven to 140°C.
• Mix Egg whites 1 with TPT and cocoa and make an Italian meringue of remaining egg whites and sugar.
• Fold to a lava like consistency and pipe with a plain tip.
• Leave at room temperature to form a skin and bake for 16-18 minutes.
• Once cool, chop into small chunks.