Chef's SecretChocolate soil adds a fun textural change to dessert decorations.
Soil can be stored at room temperature in an airtight container for up to 1 week.
Substitute Bianco (white) for Fondente (dark) for variation.
Chocolate Soil 94g salted butter 30g Tonino Lambourghini Fondente (dark) chocolate powder 80g sugar 94g all purpose flour 1g course salt Pre-heat oven to 175-190 degrees C Line a baking tray with silicon paper. Place diced butter into the bowl of a standing mixer fitted with a paddle. Whisk the Tonino Lamborghini Fondente Chocolate Powder, flour, sugar and salt together and add to the bowl. Mix at medium speed until well combined, dark brown and in large crumbs. Spread into your baking tray, breaking up the larger pieces to leave for spreading. Bake until crisp, about 20 minutes, rotating the tray 1/2 way through baking. Allow to cool at room temperature. When the soil is cool, put the mixture into a food processor and process into a fine, even soil. Sprinkle around dessert, then serve. Back to list