Part 1: Biscuit
Ingredients
Method- 200g Plain Flour
 - 4g (1 tsp) Baking Powder
 - 100g Salted Butter
 - 15g Cocoa Powder - Carbon Black
 - 150g Caster Sugar
 - 3ml (1 tsp) Vanilla Essence
 - 1 Egg (Beaten)
 
- Sift flour and baking powder into a mixing bowl.
 - Rub in the butter until breadcrumb like texture.
 - Add sugar and cocoa powder, mix thoroughly.
 - Add egg and vanilla essence, mix until dough is formed.
 - Roll dough out into a log shape.
 - Using plastic film wrap, wrap the dough tightly. Let rest overnight in the refrigerator (can also be stored in the freezer until needed).
 - When ready, cut thin rounds and place on sheet tray.
 - Bake at 180ºC for 10-12 minutes.
 - Leave to cool completely before filling.
 


Part 2: Tonka Whipped Ganache
Ingredients
Method- 202ml Single Cream
 - 202ml Single Cream
 - ½ Tonka Bean (make sure to peel off outer skin)
 - 6g Gelatin Leaf (equal to 3 leaves)
 - 80g White Chocolate
 
- In a bowl filled with cold water, add your gelatin to bloom. When bloomed (feels like silky jelly) squeeze to strain out any excess water and set aside until needed.
 - In a bowl, weigh the white chocolate and set aside until ready to use.
 - In a saucepan, add 1st quantity of cream and grate the ½ tonka bean directly into the cream (preferably with a micro-plane but a normal fine grated will work as well).
 - Bring the cream and tonka mixture to a rolling boil.
 - Once the cream is boiling, pour into the bowl containing the white chocolate. Let sit for about 1-2 minutes before stirring.
 - At 2 minutes, add the gelatin to the cream/white chocolate bowl and whisk ingredients together.
 - Once ingredients are well combined, pour in the 2nd quantity of cream and mix until well combined.
 - Pour into a heat-proof container, place a small piece of plastic film wrap over the top to prevent a skin from forming. Let cool in the refrigerator overnight (approx 8 hours) for best results.
 - Once set, use a piping bag to pipe onto an upturned biscuit and then sandwich together with another.
 












