Tangy orange chocolate tartlet

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Used Callebaut products

Tangy orange gel

IngredientsPreparation
  • 3g
    yellow pectin
  • 125g
    caster sugar
  • 125g
    orange puree

Blend the pectin and sugar together. Stir in fruit puree. Bring to the boil

  • 20g
    glucose
  • 20g
    invert sugar

Add glucose and invert sugar solution. Heat to 108°C

  • 1g
    tartaric acid
  • 1g
    water

Add the tartaric acid dissolved in a little water.
Mix thoroughly and immediately pour onto a Silpat mat to a depth of 3mm.
Leave to set. Cut out desired shapes once fully set

Chocolate tart ganache

IngredientsPreparation
  • 100g
    single cream
  • 50g
    milk
  • 7g
    honey

Mix and bring to the boil together.

Pour the hot cream-milk mixture over the chocolate and emulsify.
Leave to cool to ±40°C.

  • 25g
    butter

Once cooled, mix in the butter.

Assembly

Using a cutter, cut a 4.5 cm circle of the tangy orange gel and place this at the bottom of pre-cooked tart shells (preferably sand dough).
Pipe chocolate tart ganache on top of the orange gel and gently tap to ensure a smooth and even fill.
Refrigerate.
Prepare chocolate decoration and then place this on top of the tart.

Decoration

Brush a guitar sheet with white/citrus yellow tempered cocoa butter and allow to set.
Brush with with Mona Lisa® Creative Silver Metallic Powder.
Spread a thin layer of pre-crystallised milk chocolate ecl1pse on top of the prepared guitar sheet.
Cut circles out of the chocolate using a 6 cm Ø cutter. Allow to set at 12°C for one hour. Place on top of the set ganache.