This recipe contains Guittard Santé 72%, contact your local Guittard sales representative to get some!
90g coconut sugar
30g malted barley syrup
50g egg whites
60g cocoa butter
70g Oban 100%
4g Kosher salt
65g puffed millet
175g Santé 72% Coconut Sugar Chocolate
60g dried blueberries
Total Weight: 1079g
Place egg whites into a 5-quart mixing bowl, whipping on low speed. Combine the honey, coconut sugar, water, and barley malt syrup into a saucepan and cook to 152°C/305°F increase mixing speed to high and pour into mixer.
Whip until a stiff meringue forms, reduce speed, melt the Oban 100% and cocoa butter to 38-40°C/ 100-104°F.
Pour the chocolate mixture in three parts, allowing the meringue to recover after each. Switch to paddle attachment and add salt and remaining ingredients.
Stir, then press into a 10" cake ring on a lined sheetpan. Allow to cool before cutting, then enrobe in Santè 72%.