Biarritz waves

Biarritz waves

By
From
A la Mere de Famille
Makes
600 g
Prep
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g mixed nuts and dried fruit, such as almonds, pine nuts, pistachio nuts, candied orange peel and raisins
400g good-quality dark, milk or white chocolate

Equipment

Quantity Ingredient
acetate sheet
sugar thermometer

Method

  1. Preparing the chocolate, fruit and nuts

    Preheat the oven to 160°C. Place the nuts on a baking tray and roast in the oven for 10 minutes. Remove from the oven and allow to cool.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Spread the chocolate over an acetate sheet to make a 5 mm thick rectangle. Scatter the nuts and dried fruit over the chocolate.
  5. Making the waves

    When the chocolate starts to set, place the acetate sheet over two rolling pins set on your work surface to create waves in the chocolate. Allow to set completely for 2 hours at 18°C. Carefully remove the acetate sheet. The Biarritz waves can be stored in an airtight container for about 1 month.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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