15 minutes of preparation
2 hours of rest
20 minutes of finishing

Ingredients

• 200g dark chocolate (over 60% cocoa)
• 200 g of vegetable milk (almond, hazelnut or cashew)
• 50 g of honey
• 20 g almond puree
• 20 g of Cacao Glow
• Decoration: 100g bitter cocoa powder (defatted and unsweetened)

Preparation

Melt the chocolate over low heat in a saucepan.

In another saucepan, melt the honey in the milk and bring to a boil. Once the chocolate is melted, pour the milk in 3 times over the chocolate and mix regularly, staying in the center, to create an emulsion. The texture of the ganache is shiny and smooth.

Add the almond puree and mix. Add the Cacao Glow, mix, then blend for a few seconds to obtain a smooth texture.

Cover a Pyrex dish (small gratin dish) with film and pour the ganache over the film. Cover with film and let it rest for at least 2 hours in the refrigerator.

Cut out squares or rectangles, unmold and roll them in cocoa powder.

Tip: You can optionally add 1 teaspoon of Cacao Glow to the cocoa powder for decoration.