Chocolate Brazo Gitano

Name: Chocolate Brazo Gitano
Ingredients: 420 g 64% dark chocolate, chopped; 5 eggs, separated, at room temperature; ¼ tsp salt; Confectioners’ sugar, as needed; 2 g gelatin sheets; 300 g hazelnut paste; 300 g heavy cream; 5 thin-skinned sweet oranges, cut in wedges; 250 g granulated sugar; 500 g water; Orange juice, as needed; 110 g hazelnuts; 90 g all purpose flour; 90 g brown sugar; 100 g unsalted butter, softened

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Chocolate Ganache

3 g gelatin sheets
350 g heavy cream
420

Dessert

Method

Chocolate Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring 350 g of cream to a boil in a small pot. Add gelatin and stir to dissolve. Pour over chocolate and whisk until smooth. Cool to 40°C before stirring in 260 g heavy cream. Set aside until thickened.