Chocolate Tart

• 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.

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.

Mousse:

• 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.  

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

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

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

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