Chef's Secret
Chocolate 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.
