Best Chocolate Tartlets

If you wish to experiment by using a different Callebaut chocolate please substitute the chocolate in the original recipe for the following measurements:

280g Callebaut gold chocolate

320g Callebaut 811 milk chocolate

380g Callebaut ruby chocolate

400g Callebaut W2 white chocolate 

Mix the plain flour, icing sugar, ground almonds and cocoa powder
Rub the butter into the dry ingredients mixture
Add the eggs and mix together to form a dough (If the mixture is too dry, add a dash of water)
Roll out the dough until 4mm in thickness 
Refrigerate for 30 minutes
Separate into 7cm tart cases
Bake at 180°C for 8 minutes
It’s now time to make the ganache! Bring the cream and glucose to the boil
Pour over the chocolate and combine
Allow the ganache to cool to 40°C
Add the softened butter and mix
Fill the tart cases and decorate with your chosen toppings!