Le Trocadero (Chocolate and coffee)

Coffee macaroon Light Ganache Couverture chocolate Chocolate transfer sheets Dark-chocolate shavings Icing sugar
Coffee macaroon

Egg whites Ground almonds Icing sugar Instant coffee granules

Light ganache

12 500g 500g 100g 1k 1k 30g 1liter

Couverture chocolate Milk chocolate Instant coffee granules Double cream whipped
Method

1. Prepare the coffee macaroon batter 2. Pipe it out to the desired size on a sheet pan covered with parchment paper, using a pastry bag and small plain tip. 3. After the macaroon circles are baked pour a small amount of water between the sheet pan and parchment paper on which the macaroon circles were baked. This will make removing the macaroon circles very easy, however you need to be careful not to get the macaroon wet. 4. Place a metal cake ring that is 4-5 cm deep over a cardboard circle 5. Melt the two chocolates together. 6. Lightly whip the cream 7. Melt the coffee granules with a little hot water. 8. Fold the melted chocolate into the cream with the coffee essence. 9. Place a layer of coffee macaroon, cut 2cm smaller than the metal cake ring, into the ring. 10. Fill the ring one-third full with the light ganache and place a second layer of macaroon, slightly smaller in diameter than the first, over it. 11. Fill the ring with a second layer of light ganache, so it is two-thirds full. Chocolate coating and 12. Place a third layer of coffee macaroon the same diameter as the second, shavings over the ganache. 13. Fill the ring to the rim with the light ganache and level the surface with a metal spatula. 14. Place the cake in the freezer to set. 15. When the cake is to be decorated, remove the metal cake ring by Coffee macaroon warming the outside with a small propane torch. 16. Place a band of tempered couverture chocolate around the cake. To Chocolate ganache make this more attractive you can spread the chocolate onto a Coffee macaroon transfer sheet before wrapping around the cake. 17. Place large shavings made from the tempered chocolate on top of the cake. Coffee macaroon 18. Lightly dust the top of the cake with icing sugar