Chocolate Macaron

MACARON BATTER

• 250g ground almonds
• 250g icing sugar
• 42g cacao powder extra brute
• 100g egg whites
• 250g sugar
• 83ml water

DARK CHOCOLATE GANACHE

• 200g cream 35%
• 30g honey
• 180g dark chocolate Evocao

MACARON BATTER

1. Mix the first four ingredients together.
   Cook the 250g of sugar with the water at 112°C  and pour over the egg whites, lightly whipped with the 25g of sugar.
2. Whip until almost completely cold and add to the first mixture.
3. Pipe on a silicone mat SPV64 special macaron sheets and sprinkle with cacao nibs.
4. Allow the surface to seal for about 30 minutes (it should not stick to the fingers).
5. Bake in a ventilated oven at 140 °C for 12-15 minutes.

DARK CHOCOLATE GANACHE

1. Add the honey to the cream and bring to the boil.
2. Pour the mixture over the melted dark chocolate, creating an elastic core. This texture should be maintained throughout.
3. Allow to crystalize before using.