Intense Chocolate Tart

Recipe

Created by

Rémy Delette - Head of Callebaut Chocolate Academy™ SEE

Products

Selección - Zeylon - drops - 5 kg bag

Chocolate couvertures - Yagara - drops - 5 kg bag

Almond Sweet Dough

ingredients	preparation
130g Butter 82% 90g icing sugar 190g flour 40g almond flour 20g corn starch 2g salt 50g eggs

Soft Salted Caramel

ingredients	preparation
80g sugar 132g cream 35% 53g glucose syrup 1g Vanilla pod 33g Butter 82% 45g Selección - Zeylon - drops - 5 kg bag

Yagara Ganache

ingredients	preparation
125g Cream 35 % 12g invert sugar 240g Chocolate couvertures - Yagara - drops - 5 kg bag 50g butter

Whipped Yagara Ganache

ingredients	preparation
5g gelatin powder (200 Bloom) 30g water 90g Cream 35 % 30g Milk full fat 20g glucose syrup 92g Chocolate couvertures - Yagara - drops - 5 kg bag 210g Cream 35 % 10g whiskey

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