Cocoa sable base

Ingredientes: Cocoa sable base

  • 220 g
    manteiga
  • 6 g
    sal
  • 170 g
    açúcar
  • 100 g
    gemas de ovo

Modo de Preparo: Cocoa sable base

Mix butter, sugar, and salt. Add egg yolks.

Ingredientes: Cocoa sable base

  • 260 g
    farinha
  • 20 g
    fermento em pó

Modo de Preparo: Cocoa sable base

Sieve together flour and baking powder. 

Ingredientes: Cocoa sable base

  • 20 g
    massa de cacau
  • 60 g
    O melhor chocolate amargo belga Callebaut® (N° 70-30-38-E4-U71)

Modo de Preparo: Cocoa sable base

Add melted chocolate in the first mix with cocoa mass, and the flour with the baking powder. 

Ingredientes: Cocoa sable base

  • Q.S.
    Manteiga de cacau Callebaut® Mycryo
  • Q.S.
    Egg wash (50g eggs + 50g milk)

Modo de Preparo: Cocoa sable base

Sprinkle when cooked

Roll to 2 mm, Chill and bottom the tart rings and the sides. Bake at 160˚C on Silpain for 8-9min Brush with egg wash when the tart shells done and laser temperature taken is 85°C

Cocoa biscuit

Ingredientes: Cocoa biscuit

  • 150 g
    gemas de ovo
  • 375 g
    ovos inteiros
  • 300 g
    açúcar

Modo de Preparo: Cocoa biscuit

Warm together

Ingredientes: Cocoa biscuit

  • 240 g
    clara de ovo
  • 120 g
    sugar

Modo de Preparo: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

Ingredientes: Cocoa biscuit

  • 90 g
    farinha
  • 90 g
    cacau em pó

Modo de Preparo: Cocoa biscuit

Sieve the dry ingredients. Combine both the mixes and add dry ingredients.

Bake at 180°C for 9-12mins. Allow to cool and then cut disc to place in the tart.

Raspberry jam

Ingredientes: Raspberry jam

  • 200 g
    açúcar
  • 200 g
    framboesas frescas

Modo de Preparo: Raspberry jam

Cook to 102°C. Leave to cool in a silicon mat cling filmed.

Pipe the raspberry jam onto the tart shell

811 cremeux

Ingredientes: 811 cremeux

  • 177 g
    leite
  • 233 g
    creme
  • 39 g
    açúcar invertido
  • 150 g
    gemas de ovo

Modo de Preparo: 811 cremeux

All together in a sauce pan, cook to 85°C. Leave cool one night

Ingredientes: 811 cremeux

  • 330 g
    O melhor chocolate amargo belga 811 da Callebaut®

Modo de Preparo: 811 cremeux

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Ingredientes: Chocolate cream rosace

  • 110 g
    leite
  • 425 g
    O melhor chocolate amargo belga 811 da Callebaut®
  • 900 g
    meio chantilly 35%

Modo de Preparo: Chocolate cream rosace

Bring to boil. Pour over At 50°C, add semi-whipped cream.

Ingredientes: Chocolate cream rosace

  • red spray
  • 100 g
    Veludo de chocolate branco Callebaut®
  • 100 g
    Manteiga de cacau Callebaut® (CB-655)
  • 4 peça(s)
    CLR-19430
  • 1/2
    CLR-19431

Modo de Preparo: Chocolate cream rosace

Melt to 50°C.