Chocolate Coated Cake Strips with Nuts and Candied Orange
- 150 grams softened butter
- 80 grams powdered sugar
- 3 drops Butter Vanilla emulsion
- 1 pinch salt
- 220 grams Pastry flour
- Pastry flour (for working the dough)
- 100 grams Dark couverture chocolate
- 150 grams Milk chocolate couveture
- 1 tablespoon butter
- 25 grams Pistachio (chopped)
- 60 grams Pine nuts
- 150 grams candied Oranges (diced)
Combine the butter, powdered sugar, flavoring, salt and flour in a bowl with the dough hook of an electric mixer. Knead for about 2-4 minutes on high speed. Place on a lightly floured work surface and knead by hand until a smooth dough is formed. Roll out into a rectangle about 0.5 cm (approximately 1/4 inch) thick on a piece of parchment paper. Slide the parchment paper onto a baking sheet and bake in a preheated oven at 200°C (approximately 400°F) for about 12 minutes.
Meanwhile, chop the chocolate finely and slowly melt over a hot water bath, then remove from the heat. Cut the butter into small pieces and stir into the melted chocolate.
Stir the pistachios, pine nuts and candied orange into the chocolate, set aside and stir occasionally. Once the mixture begins to cool, spread evenly on the cake. Allow to cool fully, then cut with a hot, sharp knife into strips. Place in paper candy wrappers and serve or store for later use for up to 2 weeks.