Nicolas Nikolakopoulos

Level:: Difficult
Makes:: Makes 10 tartlets of ±10 cm Ø

400 g

Callebaut Milk Chocolate - 823 - 5kg Block
100 g

Cocoa powder

75 g

Cream 35 %
75 g

Milk
6 g

Sugar
50 g

Eggs

115 g

Cream 35 %
1,5 g

Lemon zest
2,5 g

Verbena leaves
1 g

Salt

27,5 g

Water
82,5 g

Sugar
72,5 g

Glucose syrup

45 g

Callebaut Gold Chocolate - Gold - 2.5kg Callets
1,5 g

Gelatine sheets 120b

35 g

Butter
15 g

Olive oil

90 g

Cold butter
165 g

All purpose flour
80 g

Icing sugar
1 g

Salt
30 g

Corn starch
18 g

Cocoa powder
10 g

Almond powder
10 g

Cocoa nibs (coarsely ground)

Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

50 g

Eggs

Add and mix in.

Roll to 2 mm thickness.
Line tartlet moulds of 10 cm Ø.
Bake at 170°C for 10-15 minutes.

180 g

Lemon juice
4 g

Lemon zest
60 g

Water
2 g

Verbena leaves
54 g

Sugar
4,5 g

Agar agar
0,6 g

Carob gum

200 g

Honey
210 g

Egg whites
2 g

Salt

Cook into a Swiss meringue.

160 g

Egg yolks

Fold into the meringue.

24 g

Butter
16 g

Olive oil
80 g

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets

Melt altogether.

40 g

Cake flour
60 g

Cocoa powder

Sift.

Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
Spread onto a silicone mat (1 cm thickness).
Bake at 160°C for 15 minutes.
Cut disks for the inside of the tarts and cut a 2 cm hole in the middle.

250 g

Cretan dwarf bananas (diced)
12 g

Lemon juice
2 g

Lemon zest
20 g

Sugar

10 g

Butter

10 g

Olive oil
2,5 g

Verbena leaves

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