Cocoa sable base

Zutaten: Cocoa sable base

  • 220 g
    Butter
  • 6 g
    Salz
  • 170 g
    Zucker
  • 100 g
    Eigelb

Zubereitung: Cocoa sable base

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

Zutaten: Cocoa sable base

  • 260 g
    Mehl
  • 20 g
    Backpulver

Zubereitung: Cocoa sable base

Sieve together flour and baking powder. 

Zutaten: Cocoa sable base

  • 20 g
    Kakaomasse
  • 60 g
    Callebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)

Zubereitung: Cocoa sable base

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

Zutaten: Cocoa sable base

  • Q.S.
    Callebaut® Mycryo-Kakaobutter
  • Q.S.
    Egg wash (50g eggs + 50g milk)

Zubereitung: 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

Zutaten: Cocoa biscuit

  • 150 g
    Eigelb
  • 375 g
    ganze Eier
  • 300 g
    Zucker

Zubereitung: Cocoa biscuit

Warm together

Zutaten: Cocoa biscuit

  • 240 g
    Eiweiß
  • 120 g
    Zucker

Zubereitung: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

Zutaten: Cocoa biscuit

  • 90 g
    Mehl
  • 90 g
    Kakaopulver

Zubereitung: 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

Zutaten: Raspberry jam

  • 200 g
    Zucker
  • 200 g
    frische Himbeeren

Zubereitung: 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

Zutaten: 811 cremeux

  • 177 g
    Milch
  • 233 g
    Sahne
  • 39 g
    Invertzucker
  • 150 g
    Eigelb

Zubereitung: 811 cremeux

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

Zutaten: 811 cremeux

  • 330 g
    Callebaut® Feinste belgische dunkle Schokolade 811

Zubereitung: 811 cremeux

Emulsify using a whisk

Pipe the cremeux onto the sponge layer and freeze

Chocolate cream rosace

Zutaten: Chocolate cream rosace

  • 110 g
    Milch
  • 425 g
    Callebaut® Feinste belgische dunkle Schokolade 811
  • 900 g
    halbe Schlagsahne 35 %

Zubereitung: Chocolate cream rosace

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

Zutaten: Chocolate cream rosace

  • red spray
  • 100 g
    Callebaut® White Chocolate Velvet
  • 100 g
    Callebaut® Kakaobutter (CB-655)
  • 4 Stück(e)
    CLR-19430
  • 1/2
    CLR-19431

Zubereitung: Chocolate cream rosace

Melt to 50°C.

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