Black Forest Pavlova

1. Melt the butter, add the carma dark onyx and almond butter. Stir until well combined.
2. In separate bowl, mix well egg, egg yolk and trehalose and slightly whip until pale yellow.
3. Add in step 1 and all dry ingredients and mix well.
4. Make meringue with egg white and cassonade sugar until soft peak fold into step3.
5. Spread in 10×14 inch baking tray lined with parchment paper.
6. Bake at 180°C for 10 minutes.

Cherry Confit

1. Bring both syrups to 40°C.
2. Stir in pectin and trehalose mixture.
3. Bring the mxiture to boil. Add in both cherry pulps and continue to cook until until it disintegrate.
4. Remove from heat and add in bloomed gelatin sheet, mix well.
5. Chill the mixture and blend into smooth gel with food processor.

Plain Pavlova

1. Add in lemon juice into egg white and make hard peak meringue by add in cassonade sugar while whipping.
2. Fold in icing sugar and corn starch mixture.
3. Pipe into desired shape and size.
4. Dry with dehydrator as manufacturer’s instructions or bake at 80° to 100°c for 6 hours.

Onyx Whipped Ganache

1. Bring milk, cream and glucose to boil. Pour into dark chocolate to make ganache.
2. Add in bloomed gelatin sheets, mix well and let it cool to 30°c.
3. Pour in cold cream , mix well and keep into chiller overnight.
4. Whip before use.

Assembling

1. Cut the dark chocolate sponge according to meringue size.
2. Place the dried meringue on top of the sponge.
3. Brush some tempered chocolate as the barrier to prevent soggy quickly.
4. Pipe the whipped chocolate ganache, and pipe in some cherry confit inside the whipped ganache.
5. Garnish with desired chocolate deco and sliced candied amarena cherry.