Dacquoise in Cheesecake

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Hello All
Looking for some advise please. I'm going to make a Raffaelo cheessecake. So, I want to create a white chocolate cheesecake with thin crunchy layer somewhere within the cake. Best thing to use I ( in my way of thinking )is a dacquoise layer.

If I brush my dacquoise with a chocolate coat on each side, do you think it would protect it enough so it doesn't become chewy?
Any other ideas would be appreciated!
 
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Hello All
Looking for some advise please. I'm going to make a Raffaelo cheessecake. So, I want to create a white chocolate cheesecake with thin crunchy layer somewhere within the cake. Best thing to use I ( in my way of thinking )is a dacquoise layer.

If I brush my dacquoise with a chocolate coat on each side, do you think it would protect it enough so it doesn't become chewy?
Any other ideas would be appreciated!

A dacquoise will not be crunchy. It's soft inside, and after it's dipped in chocolate the exterior will lose its crunch.

Also, placing a thick layer of cake in the middle of a cheesecake will create a unappetizing clunky heavy dessert with no visual presentation.

When making a heavy dessert like a custard, less is better. If you want to layer, then first you need to bring the scale down. Think individual portions.

For a crunch, use garnish like Valrhona chocolate crunchy pearls. Or make garnish with chocolate and Callebaut’s pailleté feuilletine.

Instead of a craham cracker, you can add more texture with a nut crumble crust. If you don’t know how to make one, I can post a formula.



https://www.valrhona-chocolate.com/valrhona-dark-chocolate-crunchy-pearls-55.html

 

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