Intense Chocolate Tarts

1. Mix the soft butter, which should be at around 24°C (75°F), with the powdered sugar, almond flour and salt.
2. Slowly add the eggs into the butter mixture until they are completely incorporated.
3. Sift the flour and the cocoa powder onto parchment paper and add into the mixing bowl.
4. Scrape the mixture back to the bottom of the bowl and mix again. Make sure not to overwork the dough to prevent it from shrinking in the oven.
5. Pour the dough onto the plastic sheet and make it square.
6. Leave to rest in the refrigerator.
7. Using your rolling pin, roll out the dough to 2.5 mm (0.1”) thick.
8. Use the bicycle to cut 26 cm (10.2”) long strips of dough.
9. Use the 7.5 cm (2.95”) ring cutter to cut the chocolate dough into discs.
10. Cover with plastic paper to avoid the dough from drying, place onto a rack and put in the fridge for at least one hour.
11. Remove from the fridge.
12. Place the metal rings over the silicon silpat and put the silicon strips on the sides of the mold.
13. Add the rectangular strips of dough onto the rings and cut off the excess using a knife. Push the dough to the sides of the rings and put the discs into the molds.
14. Line the tart shells and bake at 160°C (320°F).
15. Once baked, unmold and leave the shells at 18-20°C (64-68°F).

1. Using the tabletop mixer, mix the soft butter, which should have a temperature of around 24°C (75°F), with the powdered sugar and almond flour at medium speed.
2. Place the eggs and the sugar into a mixing bowl and whisk them together.
3. Add the eggs preparation to the butter mixture and continue mixing at medium speed.
4. Mix the cocoa powder and the flour together. Sift them beforehand.
5. Add into the mixing bowl and mix well.
6. Pour the mixture into a piping bag and fill the pre-baked chocolate tarts to half full.
7. Bake at 160°C (320°F) for 6-8 minutes.
8. Once baked, leave to cool completely.

1. Heat the water to around 60°C (140°F).
2. Add the whey protein powder, the powder glucose, the inverted sugar and the salt into the saucepan.
3. Place the chocolate and the butter into a tall recipient and pour the hot liquid over.
4. Mix using the immersion blender until there are no lumps remaining.
5. Transfer the mixutre into a piping bag and pipe into the tart shells.
6. Gently tap the tarts to make sure that the ganache is evenly spread out and place the tarts back into the fridge.

1. Heat the cream, glucose syrup and inverted sugar to around 70°C (158°F).
2. Place the chocolate into a tall recipient and pour the hot cream over.
3. Using the immersion blender, mix well until there are no lumps remaining.
4. Pour cream #2 into the ganache and mix again using the immersion blender.
5. Cover with plastic film, place into the fridge, and leave to crystallize overnight.
6. Once crystallized enough, pour into a mixing bowl and mix at medium speed. Whip the ganache until it thickens. The texture should remain creamy and airy.
7. Transfer into a piping bag and pipe into the molds until completely full.
8. Using an offset spatula, clean off the excess.
9. Freeze until solid.

1. Bring the water, the sugar, the glucose syrup and the condensed milk to a boil.
2. In the meantime, place the chocolate into a plastic bowl.
3. Once the liquid is boiling, turn off the heat and add the gelatin mass.
4. Whisk until the liquid is homogeneous.
5. Pour the syrup over the chocolate and wait for one or two minutes until the chocolate melts.
6. Using an immersion blender, mix to obtain an emulsion.
7. Allow the finished glaze to cool overnight in the refrigerator.
8. Warm up the glaze to 35°C (95°F) before using over a frozen product.

1. Pour pre-crystallized chocolate onto a metal tray lined with a plastic sheet and spread it evenly with an offset spatula.
2. Wait for the chocolate to crystallize and take off the plastic sheet on the top.
3. Using wooden skewers, go around the rings and cut the chocolate layer into even discs.

Using a paper cone filled with pre-crystallized chocolate, pipe small drops onto a metal tray lined with a plastic sheet.
Squeeze an empty bottle directly over the chocolate drops in order to blow some air to create uneven chocolate discs.
Let crystallize at 18-20°C (64-68°F).
Using a brush, sprinkle gold powder over the chocolate discs.

1. Before starting the assembly, make sure that the glaze is smooth enough and without any lumps.
2. Transfer the glaze into a sauce gun and glaze the frozen chocolate cream that have been previously placed on a glazing rack.
3. Gently place the 7.5 cm (2.95”) discs on top of the chocolate tarts.
4. Using wooden skewers and a hot plate, melt the bottom of the mousse to make it smooth and even, and place on top of the chocolate tarts.
5. Remove the skewers and place the decorations on top of each tart.
6. Store the tarts in the fridge or freezer.