From: Pastry Chef Marc Ducobu, Patisserie Ducobu, Waterloo, Belgium. Sablé Dough: 4¼ oz. butter 2 oz. sugar ¼ oz. salt 1 egg 1 oz. broyage (crushed, roasted cocoa nibs) 7 oz. flour as desired, vanilla Peru Chocolate Mousse: 15¾ oz. Callebaut Origine Peru dark chocolate 8¾ oz. sugar syrup 5 oz. egg yolk 30¾ oz. whipped cream Chocolate Almond Cream: 5½ oz. sugar 1¼ oz. almond paste 7½ oz. butter 3 eggs 7½ oz. almond powder 3¾ oz. pastry cream 3 oz. Callebaut 811NV dark ...

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