Part 1: Raspberry Ganache
Ingredients
Method- 70g deZaan Terra Rossa Cocoa Powder
- 25g deZaan Quito Oro Cocoa Mass
- 15g Cocoa Butter
- 100g Raspberry Puree
- 30g Glucose Syrup
- 25g Unsalted Butter
- Melt the cocoa mass, butter and cocoa butter in the microwave.
- In a small pot, bring to simmer the raspberry puree, the glucose syrup and cocoa powder.
- Pour over the melted ingredients and emulsify with the help of a hand blender.
- Transfer to a wide container and cover with plastic wrap.
- Let rest at room temperature for 12 hours or until set.
- Transfer to a piping bag and fill the alfajores.
Part 2: Alfajores
Ingredients
Method- 50g Confectioner’s Sugar
- 200g Unsalted Butter
- 272g Flour
- 10g Vanilla Paste
- In a stand mixer fitted with a paddle attachment, combine all ingredients together until you have a smooth dough (don’t over mix).
- Roll the dough in between 2 parchment paper to a 2 mm thickness and freeze.
- With a round cutter, cut the alfajores and place them on a baking tray lined with a parchment paper.
- Bake for 15 minutes at 350°F/176ºC or until golden brown.
- Fill with raspberry ganache and cover with dark chocolate and freeze-dried raspberries.
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