Whipped cocoa shortbread hearts with cocoa and spicy honey
For the whipped cocoa shortbread
400 g of Organic Type 00 Soft Wheat Flour
40 g of unsweetened cocoa powder
225 g of powdered sugar
275 g of butter
15 g of spicy honey
1 vanilla pod
2 pinches of flaked salt
1 large egg
1 large yolk
100 g of Ruby chocolate
Pink beads q.s.
First, whip the butter at room temperature together with the honey, vanilla, salt and sifted icing sugar. Once all the ingredients have been blended, add the eggs and egg yolk slowly, then mix the cocoa and flour and add them to the whipped mass, sifting them.
Once you have a homogeneous mixture, transfer it to a pastry bag with a star nozzle (not too closed otherwise it will not be possible to let the dough come out). Proceed by creating sticks about 15 cm long then roll them by gently pushing the palms of your hands in the two opposite directions to create a spiral. At this point, bring them together two by two, creating the shape of a heart and placing them on a baking tray, then let them rest in the freezer for at least 20 minutes.
After the resting time, arrange the hearts on a grill covered with a micro perforated mat (or parchment paper) and cook them in static mode at 130° for about 15 minutes.
When cooked, turn off the oven and leave the door half-open to allow the biscuits to dry.
Once cooled, decorate with the melted Ruby chocolate and add the pink beads.
In cooperation with L’Ultima Fetta