Chocolate tartlets
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center 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. | |
