Ingredients
- 600 g dark chocolate
- 250 g poached almonds
- 100 g of icing sugar
- 60 g butter
- 1 pinch of gum arabic powder
- 100 g of white chocolate
Preparation
Pour the melted chocolate onto a baking sheet (or other large container) lined with parchment paper and level the surface using a spatula.
Mix the almonds with the sugar, butter and gum arabic. On a work surface, spread the dough obtained using the rolling pin and place it on the chocolate as a second layer.
Melt the rest of the dark chocolate in the bain-marie then pour it over the almond paste. Spread well to cover all sides of the plate and level the surface using a spatula.
Decorate with melted white chocolate, let the cake cool then cut into diamonds using a knife.
If you want to have white zelliges, use 600 g of white chocolate and 100 g of dark chocolate. But it is preferable to use dark chocolate for its virtues and its nutritional value.
source: la-cuisine-marocaine.com
