Preparation
Step 1: Manjari Ganache
- Heat the cream, pour it over the chocolate, creating a nice emulsion.
- Mold everything into 2.5cm diameter spheres (or into a 1⁄2 sphere mold, or into a disc),
- Freeze the spheres for at least 2 hours.
Step 2: Chocolate cookie machine
- In a food processor fitted with the paddle attachment, mix the softened butter with the sugars until you obtain a smooth mixture.
- Add the eggs and mix well.
- Then pour in the dry ingredients and mix to combine the powders.
- When the preparation is smooth and there are no more traces of flour, add the chopped Manjari couverture.
- Form 40g balls (you should get 20) and set aside.
Assembly and finishing:
- Preheat the oven to 190°C fan-assisted.
- Unmold the ganache spheres or discs. If you made 1⁄2 spheres, place them in pairs back to back.
- Insert the frozen ganache sphere or disc into the balls made with the chocolate cookie mixture and reform into a ball.
- Roll them in cocoa nibs.
- Place them in a 7cm circle and bake them at 190°C for 10 minutes on Silpain or on a baking sheet covered with baking paper.
- Wait until it cools down a little before unmolding.
