Raspberry chocolate ganache tart

Callebaut's Single Origin Sao Thomé is a powerful, intense dark chocolate with an overwhelming cocoa body and fruity notes. It lends itself perfectly for the preparation of fruity ganaches - here, for instance, flavoured with raspberry - which make for a lovely chocolate tart filling.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Raspberry chocolate tartlet

Ingredients Preparation
  • 200g
  • 200g
  • 110g
    raspberry pulp
  • 50g
  • 120g
    egg yolks

Make an anglaise.

  • 240g
    Sao Thomé

Melt and mix into the anglaise.

Pipe the ganache into sablé pastry shells and decorate with fresh raspberries.

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