Master chocolatier William Curley and California Raisins have worked together to produce this delightful french almond recipe.
- 20g 70% Dark chocolate
- 250g Unsalted butter
- 255g Icing sugar
- 20g Cocoa powder
- 85g Plain flour
- 120g Ground almonds
- 240g Egg white
- 210g California Raisins, chopped
- 24g Orange marmalade
- Gold leaf
- 140g Whipping cream
- 2g Lime zest
- 160g Dark chocolate
- 25g Unsalted butter
- Preheat the oven to 180°C (350°F/Gas 4), melt the chocolate over a bain-marie to 45˚C (120°F).
- In a pan bring the butter to the boil over a low heat, stirring periodically cook until the butter turns nut brown, remove from the heat and allow to cool.
- Sift the sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the butter, melted chocolate, chopped raisins and marmalade, beat until smooth.
- Pipe the mixture into a fleximat and bake in the oven for about 15–18 minutes until risen and firm to the touch. Allow to cool before removing from the moulds.
- To make the lime ganache, put the cream and lime zest into a heavy-based pan, bring to the boil. Strain over the chopped chocolate, mixing continuously to form an emulsion. Add the butter and mix until smooth.
- Pipe the ganache into the centre of the financiers. Decorate with gold leaf and allow to set.
Recipe by Master chocolatier William Curley and California Raisins
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