Cocochoco

Name: Cocochoco
Ingredients: 80 g almond flour / ground almonds; 80 g almond flour / ground almonds; 80 g shredded coconut; 70 g all purpose flour / plain flour; 70 g all purpose flour / plain flour; 160 g icing sugar; 420 g egg whites; 392 g coconut purée; Valrhona Dulcey blond chocolate, 32%, tempered; 100 g egg yolks; 245 g Valrhona Otucan chocolate, 69% (partially melted); 22.5 g silver gelatin sheet; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Dulcey blond, 32%; 160 g condensed milk; 90 g Valrhona absolu cristal neutral glaze; 10 g silver gelatin sheets; 500 g whole milk / full fat milk; 500 g whole milk / full fat milk; 610 g Valrhona Guanaja chocolate, 70%, chopped; 900 g heavy cream / double cream, whipped to soft peaks; 900 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Coconut Dacquoise Cake

80 g almond flour / ground almonds
80 g shredded coconut

Cake
Dessert

Method

Coconut Dacquoise Cake

Preheat oven to 180°C / 356°F.
Mix to combine almonds, coconut, flour and icing sugar with 100 g of egg whites. Reserve.
Whip remaining egg whites with granulated sugar to stiff pea