SUMMER BERRY SHORTCAKE

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Step 1

Combine all the dry ingredients. Add the whipping cream and mix until smooth. Add the chopped IVOIRE 35% chocolate.

Step 2

Divide into 10 portions, shape into balls and place onto a parchment or silpat lined tray. Bake at 177°C (350°F) for 6-8 minutes, or until golden brown.

Step 3

Combine the first portion of cream and glucose in a saucepan and bring to a boil.

Step 4

Melt the IVOIRE 35% chocolate, slowly in a microwave, to 43°C (110°F). Be careful not to burn the chocolate.

Step 5

In several additions, add the hot liquid to the melted chocolate, stirring well between each addition.

Step 6

Once all the hot liquid is combined, mix well with an immersion blender, then add the second addition of cold cream and mix again. Refrigerate at least 6 hours before using (overnight is ideal).

Step 7

Slice the biscuits in half and dust the top portion with confectioners’ sugar.

Step 8

Whip the ganache by hand until soft peaks. Place a large dollop on the bottom portion of the biscuit and garnish with assorted berries.

Step 9

Finish with the biscuit top and berry sauce or puree.

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