Try the new Valrhona Intense Chocolate Tart

P125 COEUR DE GUANAJA shortbread crust

Ingredients

180 g European-style butter

100 g P125 COEUR DE GUANAJA

140 g Confectioners’ sugar

45 g Almond flour

3 g Fine salt

75 g Eggs

350 g All-purpose flour

893 g Total weight

Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture.

Add the melted chocolate at 95 °F (35 °C).

Add the confectioners’ sugar, almond flour and salt.

Add the eggs.

Mix them in.

Add the flour, then hand-mix until a homogeneous dough forms.

Set aside in the refrigerator or spread out immediately.

CONFECTION 80% ganache

Ingredients

150 g Whole milk

110 g Whipping cream

90 g Invert sugar

250 g CONFECTION 80%*

600 g Total weight

Heat the milk, cream, and invert sugar to 175 °F (80 °C).

Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.

Immediately mix using an immersion blender to make a perfect emulsion.

*Same amount for Equateur 80%, Ghana 80%, Madagascar 80%, République Dominicaine 80%.

Pastry Consultancy