It can be so hard to get going after a long holiday weekend. And there’s no pick-me-up like chocolate, especially fine chocolate! So to help you jump start this week, we have a delicious double chocolate recipe for you. Created by the chocolate experts at Callebaut Chocolate, these little goodies look like chocolate heaven in a pretty little package! These Chocolate Macarons with Chocolate Ganache are melt in your mouth delicious!
For the Macarons:
500 g equal parts of ground almonds and icing sugar
30 g Callebaut cocoa powder
85 g egg whites
80 g egg whites
225 g sugar
60 g water
Process first 3 ingredients in the food mixer to obtain an almond paste. Whip 80g egg whites. Heat sugar and water and pour over the whipped egg whites to obtain an Italian meringue. When it has cooled down, mix in the almond paste. Shape into macarons and place on a baking sheet with baking paper. Bake at 160°C for approximately 10-12 minutes.
For the Ganache:
620 g cream 35%
64 g trimoline (also known as invert syrup)
400 g Callebaut Dark Chocolate
80 g Callebaut Milk Chocolate
Blend until you have an emulsion and leave to cool. Spread the ganache between two macaron shells.
You can find additional chocolate recipes on the Callebaut website HERE. Enjoy!
Vendors & Credits:
Recipe & Photography: Callebaut Chocolate