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Dezaan Matthias Tartes Set
Part 1: Cocoa Sable
  • 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
  1. Put ingredients into mixing bowl and mix until combined.
  2. Transfer onto a clean base and knead quickly.
  3. Refrigerate overnight.
  4. Roll out the dough to a thickness of 3mm.
  5. Place dough into silicone moulds (DEMARLE Ref. 1785:N23).
  6. Bake in a convection oven at 180°C for 8-10 min.
Dezaan Matthias Tartes Gold
Dezaan Matthias Tartes Red
Part 2: Cocoa Ganache
  • 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
  1. Pasteurise milk, cane sugar (40g portion), egg yolks and vanilla to 85°C (Creme Anglaise).
  2. Transfer to conching machine.
  3. Then add cocoa butter, powder and remaining cane sugar (132.5g portion).
  4. Mix until smooth and emulsified.
Part 3: Velvet Spray
  1. Transfer the cocoa butter (240g portion), cocoa powder and cane sugar into conching machine.
  2. Stream additional cocoa butter into machine.
  3. Mix until smooth and emulsified.
  4. Pour into a Chocolate Spray Gun while it is still very warm.
Dezaan Matthias Tartes Black
Part 4: Gelatin Mix
  • 100g Gelatin Powder
  • 600g Warm Water
  1. In a container mix all ingredients with immersion blender without incorporating air.
  2. 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.

Part 5: Mirror Glaze
  • 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
  1. Bring water and sugar and glucose syrup to a boil at 105°C.
  2. Simultaneously conche the cocoa butter, cocoa powder and cane sugar with conching machine.
  3. Add the condensed milk to the syrup and bring to a slight boil.
  4. Take off heat and add gelatin mix.
  5. Add mixture to conching machine then mix until smooth and emulsified.
Part 6: Assembly
  1. Pour the ganache into the silicon moulds and freeze until set.
  2. Demould tartlets and spray them with the relevant Velvet spray.
  3. Cover one side (half of the tart) with the mirror glaze.
  4. Decorate each with a couverture decor ship.


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