Chocolate Tart

A rich chocolate tart that goes a long way as just a small slice will give the most ardent chocaholic a complete chocolate fix.

RECIPE INGREDIENTS

Milk 200 gr

(33%) Heavy cream 250 gr

Large egg yolks 110 gr

Sugar 100 gr

Caraibe Valrhona dark chocolate 100g

Chocolate Ganache

Milk 425 gr

Heavy Cream 33%, 325 gr

Valrhona Caraibe 66% dark chocolate 325 gr

Glucose 150 gr

Pate glace noir 950 gr

Simple syrup 450 gr

Cocoa Tuile

Sugar 300 gr

Glucose 100 gr

Butter 250 gr

Milk 100 gr

Pectin 5 gr

Cocoa Nibs 300 gr

Chocolate Dough

Butter 1200 gr

Confection Sugar 760 g

Almond Flour 240 gr

Whole large eggs 450 gr

Salt 6 gr

Vanilla Beans 2pc

Cocoa Powder 150 gr

Pastry Flour 1900 gr

Anglaise

Milk 250 grs

Heavy Cream 65 grs

Sugar 90 grs

Eggs 80 grs

Valrhona 70% Guanaja dark chocolate 350 grs

METHOD

1) For the sweet dough, cream the butter and the confectioners sugar. Add the dry ingredients and then finish with the eggs and roll out to 3mm. Reserve in the fridge for at least four hours. Take the dough and fill in a mould and blind bake half way.

2) Cook the chocolate filling. Boil the cream and the milk, sugar and eggs and then cook in the oven for 10 minutes until it sets

3) Make the anglaise and pour it over the chocolate tart and allow it to completely cool.

4) For the glaze bring Milk, Cream, Glucose, to a boil and pour over chocolate and make a ganache and let cool, spread on top of tarts evenly and refridge until ready to use.

5) For the cocoa nib tuile bring all the ingredients except the nibs to a boil. When you have a boil add the nibs and take off of the heat, pour some of the mix onto a sheet pan and bake for 10 minutes and then leave out to cool and cut into desired shape.

The Modern

9 West 53rd Street

(Between 5th and 6th Avenues)

NYC 10019

New York

USA

Orestone Manor

Rockhouse Lane

Maidencombe

Torquay

Devon

TQ1 4SX

England

Chocolate Traveller Notes

For this recipe I have recommended both the Valrhona, 70% Guanaja, single origin dark chocolate bar and the Caraibe 66% dark chocolate bar. Also, the Toscano black 70% from Amedei and our own Venezuela 70% dark chocolate bar. Not forgetting the very convenient 72% dark chocolate minigrammes by Michel Cluizel.

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Chocolate Trading Co
Amedei
Michel Cluizel
Valrhona
Cooking & couverture chocolate

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