Sweets for
the Sweet
In partnership with Waterfront, esteemed French chocolate makers, Valrhona, have put together this perfect sweet treat to dazzle your party guests this winter
Dulcey Chocolate Tart Makes 24 x 7cm tartlets
Ingredients
240g dry butter 4g salt
165g icing sugar 55g ground hazelnuts 100g eggs 120g all-purpose flour 350g all-purpose flour 400g whipping cream 65g invert sugar 810g Dulcey 32% chocolate
Method
1. Mix the softened butter with the salt, icing sugar, hazelnuts, eggs and smaller quantity of flour.
2. Do not over mix! 3. As soon as the mixture is even, add the remaining flour very rapidly.
4. Set aside in the refrigerator overnight. 5. Bake at 160°C. 6. Proceed as with a classic ganache:bring the cream to the boil with the sugar and gradually pour onto the melted Dulcey chocolate to make an emulsion.
7. Finish adding the cream and blend to perfect the emulsion.
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waterfrontmagazines.co.uk
8. Make the tart shells and bake at 160°C until nicely golden.
9. Pour the ganache at 28-29°C into the pastry shells and leave to set at 17°C.
10. To finish decorating the tarts, temper some Dulcey chocolate and use a little oil to stick some acetate dipping sheets onto some very flat baking sheets.
11. Pour on a little quantity of chocolate and immediately cover with a second dipping sheet. Use a rolling pin to spread out the chocolate, pushing it out towards the edges and checking the thickness. Before it sets completely, use the back of a knife to cut out different sized rectangles, rolling them around the rolling pin.
12. Leave to set at 17°C. Arrange a curved rectangle of Dulcey chocolate on each tartlet.
Cooking with Chocolate: Essential Recipes and Techniques by Frédéric Bau with photography by Clay McLachlan is available from
www.amazon.co.uk, priced £29.95
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