Tartufata
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Chocolate sponge cake
| Ingredients | Preparation |
|---|---|
|
300 g
eggs
190 g egg yolks 200 g sugar |
Heat to 50°C and process in the blender. |
|
175 g
flour
50 g potato starch 50 g cocoa powder Callebaut CP 5 g baking powder |
Sieve and add. |
|
250 g
melted butter
150 g dark chocolate Callebaut Strong 70-30-38NV |
Mix together until melted and add. |
| Bake at 190°C for 12 minutes, 700 g per baking sheet. | |
Tartufata cream
| Ingredients | Preparation |
|---|---|
|
100 g
softened butter
1000 g crème pâtissière 150 g hazelnut praliné Callebaut PRA-CLAS 50 g rum 400 g dark chocolate Callebaut Strong 70-30-38NV |
Process in the blender. |
Chocolate glaze
| Ingredients | Preparation |
|---|---|
|
1000 g
cream
150 g glucose 50 g honey 1250 g dark chocolate Callebaut Strong 70-30-38NV 150 g hazelnut praliné Callebaut PRA |
Make a ganache. |
Finishing and presentation
Soaking syrup of your choice.
Decorate with dried powdered sponge cake, icing sugar and
cocoa powder Callebaut CP. Decorate as you
choose.
