Chocolate tartlets (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Chocolate paste

Ingredients Preparation
160 g butter
100 g icing sugar
Process in a food mixer until blended together.
50 g eggs Add.
250 g flour
35 g ground almonds
10 g cocoa powder Callebaut CP
1 g salt
Add and mix until you have a paste. Leave to cool down one night and spread out in a layer 2 mm thick.
Bake at 170°C for 12 to 15 minutes.

Raspberry pips

Ingredients Preparation
500 g raspberries
250 g sugar
Juice of ½ lemon
Bring to the boil and cook for 3-4 minutes until you have a jam-like consistency.

Chocolate ganache

Ingredients Preparation
600 g cream 35%
70 g invert sugar
540 g dark chocolate Callebaut Strong 70-30-38NV
Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify.
210 g softened butter Add when it reaches 40°C.
Pour into tartlets at 30-35°C.

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