- 125g Cane Sugar
- 250g Butter
- 35g Ground Cocoa Nibs
- 35g Cocoa powder (either True Gold, Crimson Red, Carbon Black )
- 460g Wheat Flour (either type 405 or cake flour)
- 75g Eggs
- Put ingredients into mixing bowl and mix until combined.
- Transfer onto a clean base and knead quickly.
- Refrigerate overnight.
- Roll out the dough to a thickness of 3mm.
- Place dough into silicone moulds (DEMARLE Ref. 1785:N23).
- Bake in a convection oven at 180°C for 8-10 min.
- 500g Milk
- 40g Cane Sugar
- 50g Egg Yolks
- 2pc Vanilla Beans
- 240g Cocoa Butter
- 132.5g Cocoa Powder (either True Gold, Crimson Red, Carbon Black)
- 132.5g Cane Sugar
- Pasteurise milk, cane sugar (40g portion), egg yolks and vanilla to 85°C (Creme Anglaise).
- Transfer to conching machine.
- Then add cocoa butter, powder and remaining cane sugar (132.5g portion).
- Mix until smooth and emulsified.
- 240g Cocoa Butter
- 133g Cocoa Powder (either True Gold, Crimson Red, Carbon Black)
- 133g Cane Sugar
- 400g Cocoa Butter (melted)
- Transfer the cocoa butter (240g portion), cocoa powder and cane sugar into conching machine.
- Stream additional cocoa butter into machine.
- Mix until smooth and emulsified.
- Pour into a Chocolate Spray Gun while it is still very warm.
- 100g Gelatin Powder
- 600g Warm Water
- In a container mix all ingredients with immersion blender without incorporating air.
- Allow to set overnight in refreigerator.
The mix can be made in large quantities and can be kept in the refrigerator for about 1 week.
- 150g Water
- 300g Sugar
- 300g Glucose Syrup
- 200g Sweetened Condensed Milk
- 140g Gelatin Mix
- 144g Cocoa Butter
- 80g Cocoa Powder (either True Gold, Crimson Red, Carbon Black)
- 80g Cane Sugar
- Bring water and sugar and glucose syrup to a boil at 105°C.
- Simultaneously conche the cocoa butter, cocoa powder and cane sugar with conching machine.
- Add the condensed milk to the syrup and bring to a slight boil.
- Take off heat and add gelatin mix.
- Add mixture to conching machine then mix until smooth and emulsified.
- Pour the ganache into the silicon moulds and freeze until set.
- Demould tartlets and spray them with the relevant Velvet spray.
- Cover one side (half of the tart) with the mirror glaze.
- Decorate each with a couverture decor ship.
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