Ruby Chocolate Petits Fours

Instructions

1. 1

   Preheat your oven to 160°C. Line a baking sheet with parchment paper.

   Tip: To ensure even baking, use a baking sheet with a non-stick coating.

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, baking soda, and salt.

   Tip: Sifting the dry ingredients ensures a light, airy texture.

3. 3

   In a large bowl, cream together butter and sugar until pale and fluffy.

   Tip: This step helps to create a smooth, even crumb.

4. 4

   Beat in eggs one at a time, followed by almond extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Gradually mix in the dry ingredients, alternating with milk powder, until just combined.

   Tip: Be gentle, as overmixing can lead to tough petals.

6. 6

   Melt ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: For a smooth finish, ensure the chocolate has cooled to around 30°C.

7. 7

   Spoon the chocolate mixture onto the prepared baking sheet, leaving about 2 cm of space between each petit four.

   Tip: Tap the baking sheet gently to remove any air bubbles.

8. 8

   Refrigerate for at least 30 minutes to allow the chocolate to set.

   Tip: This step is crucial for achieving a smooth, glossy finish.

9. 9

   Once set, melt the ruby chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use this chocolate to drizzle over the cooled petits fours.

10. 10

    Drizzle the melted chocolate over the cooled petits fours in a zig-zag pattern.

    Tip: This adds a pop of color and visual appeal to the dish.