Sacher Tips

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Line a small sheet with a rim or a square shape with a rim with cling film. Put cream, 50 g coconut oil and butter in a saucepan and heat while stirring until the fat has melted. Remove the pot from the stove and let it cool down a little. Coarsely chop the dark chocolate coating, add it to the warm cream and melt in it, also while stirring, until a smooth/homogeneous chocolate cream is formed. Pour cream into the prepared mould, smooth it down (approx. 1 cm high) and let it cool down. Cover with cling film and leave to cool overnight.

2. 2

   The next day, turn out the canache cream onto a board or tray and remove the foil. Use a small cookie cutter to cut out approx. 20 circles (4 cm Ø) and place them on a board or tray lined with baking paper. (In between, dip the cookie cutter repeatedly in hot water and dry off). Put the Canachealer in a cold place. Put the Amarena cherries on a sieve and drain well. Mix icing sugar and cocoa, sieve onto a clean work surface and knead with the marzipan. Halve the marzipan mixture and roll out one half thinly on a large sheet of baking paper. Cut it into squares of about 10 x 10 cm. Place a Canachealer on each square and place an Amarena cherry on each one. Now press the marzipan together from all four sides over the Canachetaler to form a conical, tapering package. Knead the marzipan remnants with the remaining marzipan half and roll it out and process in the same way. Refrigerate the finished "tips". Coarsely chop the fine couverture and melt it together with half a cube (approx. 10 g) of coconut oil on a hot water bath.

3. 3

   Cut it into squares of about 10 x 10 cm. Place a Canachealer on each square and place an Amarena cherry on each one. Now press the marzipan together from all four sides over the Canachetaler to form a conical, tapering package. Knead the marzipan remnants with the remaining marzipan half and roll it out and process in the same way. Refrigerate the finished "tips". Coarsely chop the fine couverture and melt it together with half a cube (approx. 10 g) of coconut oil on a hot water bath. Let it cool down a little. Place the tips on an unclosed spatula and cover with couverture using a spoon. Drain a little and place on a tray lined with baking paper. Let the tips dry a little, decorate with gold leaf and put them in a cool place. Place Sacher laces in cuffs and store in tins ?? in a cool place (refrigerator too cold and damp!!!)

4. 4

   Let it cool down a little. Place the tips on an unclosed spatula and cover with couverture using a spoon. Drain a little and place on a tray lined with baking paper. Let the tips dry a little, decorate with gold leaf and put them in a cool place. Place Sacher laces in cuffs and store in tins ?? in a cool place (refrigerator too cold and damp!!!)

5. 5

   Approx. 13 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
25 g

FATS
23 g

PROTEINS
4 g