Chocolate Tart


Creme Brulee
Milk 270
Fresh cream 270
Belcolade milk CT 35% 429
Glucose syrup 86
Eggs 172
Egg yolk 43
Creme Brulee total 1270
Mousse Lait 35% CT
Belcolade Lait CT 35% 410
Creme Anglaise 250
Whipped cream 300
Gelatin mass 21
Mousse Lait 35% CT total 981
Apricot Jelly
Apricot puree 500
Vanilla Bean 2 pcs
Gelatin mass 126
Taiwanese Pepper 6
Apricot Jelly total 634
Vanilla sable dough
Tegral Satin Creme Cake Vanilla 75
Salted Butter 130
Almond powder 150
Brown sugar 80
Bread flour 75
Vanilla sable dough total 510
Chocolate Glacage
Milk 300
Glucose 500
Belcolade Lait 35% 1000
Gelatin mass 210
Glacage Miroir + Neutre 1000
Chocolate Glacage total 3010
Chocolate Ganache
Fresh cream 300
Belcolade Amber CT 32% 160
Butter 50
Chocolate Ganache total 510

Recipe for 8 pcs


Creme Brulee
  • Mix in mixing bowl Tg SMVC, eggs, water, oil, praline and half of cocoa nibs.
  • Mix for 5 m at medium speed.
  • Spread biscuit on tray 450g. sprinkle cocoa nibs on top
  • Bake 190°c-210°c in deck oven for 9 m.
  • When cold cut desire size.

Mousse Lait 35% CT

Make a Crème Anglaise:

  • Milk 125g + cream 125 g, give a boil, add in egg yolks 55 g + sugar 15 g, cook cream until 82°c, then stop cooking, sieve.


  • Melt chocolate at 45°c, mix warm Crème Anglaise and Gelatin mass.
  • Add melted chocolate and mix until smooth.
  • When cream at 35°c incorporate whipped cream at soft peak.  

Apricot Jelly
  • Boil yuzu puree, add Gelatin mass, cook again for 1 minute.
  • Pour jelly into silicone mould, freeze.

Vanilla Sable Dough
  • Mix all ingredients together (sanded) until form a smooth dough, keep in refrigerator for 3 hours then roll out 3mm. 

Chocolate Glacage
  • Cook milk & glucose, add gelatin mass, pour into melted chocolate.
  • Blend with hand mixer until smooth.
  • Add Miroir neutre.  
  • Use at 35c.

Chocolate Ganaache
  • Warm fresh cream, pour into chocolate, mix well.
  • When ganache is at 38°c add soft butter.
  • Use at 35c.


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