How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Martin Berasategui's chocolate and acacia honey?

You need 1 ingredient. The key ingredients include: ["300 g (10.6oz) Softened butter", "50 g (1.8oz) Cocoa powder (Barry)", "150 g (5.3oz) Icing sugar", "2 Finely ground sea salt", "50 g (1.8oz) Almond powder", "500 g (17.6oz) Flour", "10 g (0.4oz) Baking powder", "1275 g (45oz) Sugar", "270 g (9.5oz) Nescafe creme", "3 l (5.3pints) Mineral water", "3 Green cardamom seeds", "330 g (11.6oz) Cream", "60 g (2.1oz) Butter", "80 g (2.8oz) Lavander Honey", "330 g (11.6oz) Extra Bitter Guayaquil (black label) (Barry)", "80 g (2.8oz) Lactee Superieur (covered with milk) (Barry)", "15 g (0.5oz) ""Praline feuilletine de Barry"" per tart", "1500 g (52.9oz) Mineral water", "300 g (10.6oz) Sugar", "210 g (7.4oz) Whisky", "3 Gelatin leaves, moistened and melted", "1 Thin chocolate bar"].

Is Martin Berasategui's chocolate and acacia honey suitable as general?

Yes, Martin Berasategui's chocolate and acacia honey falls under the General category and is a great choice for this type of meal.

How do I store leftover Martin Berasategui's chocolate and acacia honey?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martin Berasategui's chocolate and acacia honey Recipe

Name: Martin Berasategui's chocolate and acacia honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["300 g (10.6oz) Softened butter", "50 g (1.8oz) Cocoa powder (Barry)", "150 g (5.3oz) Icing sugar", "2 Finely ground sea salt", "50 g (1.8oz) Almond powder", "500 g (17.6oz) Flour", "10 g (0.4oz) …

Martin Berasategui's chocolate and acacia honey – a delicious recipe with butter, Cocoa, Icing sugar, salt, Almond powder, Baking powder. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

["300 g (10.6oz) Softened butter", "50 g (1.8oz) Cocoa powder (Barry)", "150 g (5.3oz) Icing sugar", "2 Finely ground sea salt", "50 g (1.8oz) Almond powder", "500 g (17.6oz) Flour", "10 g (0.4oz) Baking powder", "1275 g (45oz) Sugar", "270 g (9.5oz) Nescafe creme", "3 l (5.3pints) Mineral water", "3 Green cardamom seeds", "330 g (11.6oz) Cream", "60 g (2.1oz) Butter", "80 g (2.8oz) Lavander Honey", "330 g (11.6oz) Extra Bitter Guayaquil (black label) (Barry)", "80 g (2.8oz) Lactee Superieur (covered with milk) (Barry)", "15 g (0.5oz) ""Praline feuilletine de Barry"" per tart", "1500 g (52.9oz) Mineral water", "300 g (10.6oz) Sugar", "210 g (7.4oz) Whisky", "3 Gelatin leaves, moistened and melted", "1 Thin chocolate bar"]

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Martin Berasategui's chocolate and acacia honey

How did you like this recipe?

Frequently Asked Questions