Sponge chocolate with Maracaibo 65%

• 1.Stir the butter until creamy. Heat the couverture to 35°C / 95°F and add, mix
  well.
  2.Gradually add the egg yolks and beat.
  3.Beat the egg whites with the sugar to peak.
  4.Sieve the flour, cacao powder and baking powder together and fold into the butter mixture together with the merringue.

Glaze Chocolate Maracaibo 65% with fondant

• 1.Bring the cream and glucose syrup to the boil and pour over the couverture and
  fondant.
  2.Mix well and homogenise with a hand blender.

Apricot jam

• 1.Mix the first quantity of sugar with the pectin.
  2.Bring the apricots and the second quantiy of sugar to the boil.
  3.Add the sugar and pectin mixture and bring to the boil again.
  4.Puree briefly with a hand blender so that there are still small pieces.

Sugar syrup 30°Be

• Boil the syrup to 30°Be. Leave to cool.

Montage

• 1.Drizzle the biscuit halves with sugar syrup.
  2.Brush 2 x with hot jam and place on top of each other.
  3.Brush the outside of the cake twice more with jam. Heat the glaze 30°C / 86°F and cover the sponge with it.
  4.Place the wooden couverture box on top.