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Christmas pavés

Christmas pavés
dessert
Discover Cailler’s chocolate recipes: Christmas pavés

Preparation

  1. Chop up the dark chocolate and melt it in the bain-marie. Stir often to avoid burning the chocolate.
  2. Combine the lukewarm honey and the gingerbread spices and add this mixture, together with the butter, to the melted chocolate. Mix well until smooth.
  3. Pour the dark ganache into the oven dish, to a thickness of approximately 1 cm.
  4. Place in the refrigerator for 30 minutes.
  5. Chop up the white chocolate and melt it in the bain-marie. Stir often to avoid burning the chocolate.
  6. Boil the cream together with the honey and spices.
  7. Slowly pour the cream mixture into the chocolate, taking care to mix well using a whisk. Then add the butter.
  8. Pour the white ganache over the dark ganache to make a second layer and allow to set for 24 hours at a temperature below 18°C or in the refrigerator.
  9. Cut into small squares and roll the pavés in cocoa powder.

Tip: take the pavés out of the refrigerator 15 minutes before slicing them.

Material: rectangular or square oven dish, approx. 18 × 13 cm, whisk