Ingredients
6 large egg whites
1 1/4 cups sugar
7 ounces dark chocolate melted
1/4 cup pitted dates chopped
1/2 cup ground almonds
1/4 cup all purpose flour
1/2 cup cream whipped
cocoa powder to dust
mixed berries to serve
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat oven to 350°F. Line 2 baking trays with baking paper. Trace an 8 inch circle on each. In a bowl, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating until thick and glossy. Lightly fold in chocolate, dates, almonds and flour. Divide mixture between trays. Lightly spread to form 2 rounds within traced circles. Bake for 30-35 mins, until firm. Cool in turned-off oven with door ajar. Chill until required. Sandwich discs together with whipped cream. Dust with cocoa powder. Serve with mixed berries.