A decadent black cocoa biscuit sandwich filled with a whipped tonka bean ganache.
Sift flour and baking powder into a mixing bowl.
Rub in the butter until breadcrumb like texture.
Add sugar and cocoa powder, mix thoroughly.
Add egg and vanilla essence, mix until dough is formed.
Roll dough out into a log shape.
Using plastic film wrap, wrap the dough tightly. Let rest overnight in the refrigerator (can also be stored in the freezer until needed).
When ready, cut thin rounds and place on sheet tray.
Bake at 180ºC for 10-12 minutes
Leave to cool completely before filling.
The tonka whipped ganache
In a bowl filled with cold water, add your gelatin to bloom. When bloomed (feels like silky jelly) squeeze to strain out any excess water and set aside until needed.
In a bowl, weigh the white chocolate and set aside until ready to use.
In a saucepan, add 1st quantity of cream and grate the ½ tonka bean directly into the cream (preferably with a micro-plane but a normal fine grated will work as well).
Bring the cream and tonka mixture to a rolling boil.
Once the cream is boiling, pour into the bowl containing the white chocolate. Let sit for about 1-2 minutes before stirring.
At 2 minutes, add the gelatin to the cream/white chocolate bowl and whisk ingredients together.
Once ingredients are well combined, pour in the 2nd quantity of cream and mix until well combined.
Pour into a heat-proof container, place a small piece of plastic film wrap over the top to prevent a skin from forming. Let cool in the refrigerator overnight (approx 8 hours) for best results.
Once set, use a piping bag to pipe onto an upturned biscuit and then sandwich together with another.
Recipe courtesy of deZaan.