Cocoa sable base

Zutaten: Cocoa sable base

  • 7.8 oz
    Butter
  • 0.2 oz
    Salz
  • 6.0 oz
    Zucker
  • 3.5 oz
    Eigelb

Zubereitung: Cocoa sable base

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

Zutaten: Cocoa sable base

  • 9.2 oz
    Mehl
  • 0.7 oz
    Backpulver

Zubereitung: Cocoa sable base

Sieve together flour and baking powder. 

Zutaten: Cocoa sable base

  • 0.7 oz
    Kakaomasse
  • 2.1 oz
    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

  • 5.3 oz
    Eigelb
  • 13.2 oz
    ganze Eier
  • 10.6 oz
    Zucker

Zubereitung: Cocoa biscuit

Warm together

Zutaten: Cocoa biscuit

  • 8.5 oz
    Eiweiß
  • 4.2 oz
    Zucker

Zubereitung: Cocoa biscuit

Whip Egg whites and sugar till soft and fluffly

Zutaten: Cocoa biscuit

  • 3.2 oz
    Mehl
  • 3.2 oz
    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

  • 7.1 oz
    Zucker
  • 7.1 oz
    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

  • 6.2 oz
    Milch
  • 8.2 oz
    Sahne
  • 1.4 oz
    Invertzucker
  • 5.3 oz
    Eigelb

Zubereitung: 811 cremeux

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

Zutaten: 811 cremeux

  • 11.6 oz
    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

  • 3.9 oz
    Milch
  • 0.9 lb
    Callebaut® Feinste belgische dunkle Schokolade 811
  • 2.0 lb
    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
  • 3.5 oz
    Callebaut® White Chocolate Velvet
  • 3.5 oz
    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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