|Heavy cream||3||4||1.56 kg|
|Bittersweet chocolate, chopped, 68 to 70%||1||14||900 g|
|Natural almonds, coarsely ground||7||210 g|
|Total appr. wt.||5||9||2.67 kg|
Method: Heat the cream without boiling over medium heat. Add the chocolate. Cover and let sit for about 10 minutes or until the chocolate melts. Add the ground almonds; then whisk until the mixture is smooth. Cool to room temperature; then chill briefly in the refrigerator. Whip the filling until lightened. Spread it evenly over the chocolate genoise. Cover and freeze.