Choco-Nut Basbousa

Abandon yourself to this rich and chocolatey version of this Middle Eastern semolina cake. A new way to celebrate Ramadan!

Level:

450 g

Chocovic Nuts - Almond and hazelnut praliné - 5kg bucket
220 g

eggs
4 g

salt
88 g

oil
134 g

Fine semolina
7 g

baking powder

Mix the praline with the eggs, leave for a night, then add the oil, salt and the flour mix with the baking powder, let the mixture rest and the poor into a mold, cook for 10 minutes at 170C°.
Bake at 160°C until it has a nice gold color.
Keep it in a dry place.

250 g

Chocovic Nuts - Almond and hazelnut praliné - 5kg bucket
63 g

Chocovic Chocolate couvertures - Tokelat - drops - 5 kg bag
40 g

pailleté feuilletine
30 g

Cocoa nibs
10 g

Chocovic Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket
350 g

Gianduja

Melt chocolate, praline and cocoa butter at 45°C, add nibs and feuilletine.
Temper the mixture to 24°C, pour into a 30cmx40cm - 0.5CM frame.
Melt the gianduja and cocoa butter at 45°C.
Temper the mixture to 24°C, pour into a 30cmx40cm -0.5CM high frame above the crisp.
In the middle of the Basbousa insert the croustillant and cut it into a 6cmx6cm Square.

Add some caramel on top & stick Mona Lisa® Dark Chocorocks to it.