Guava-Pink Grapefruit-Angostura Bitters Tartlet

This tartlet hides a combination that I had never used before and is now one of my favourites. During the tests, my team and I saw that the acidity of the pink grapefruit together with the guava worked very well but it lacked some character, which is what the drops of Angostura® bitter give us and which ends up creating an incredible pairing with Evocao™ WholeFruit Chocolate.

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Evocao™ Wholefruit Chocolate Sable Dough

ingredients	preparation
300g Evocao™ WholeFruit Chocolate 400g Chilled butter	Melt the chocolate at 40°C, allow to cool slightly and pour over the butter. Mix together
670g Wholemeal spelt flour T80 70g Cocoa Barry Extra Brute Cocoa Powder 300g icing sugar 8g salt 180g almond powder 50g corn starch	Use a spatula to mix together the flour, cocoa, icing sugar, salt and diced butter until you have a sandy texture.
255g Egg	Add the eggs and mix until combined.
Put in the fridge stretched and covered for about 24 hours.
Roll out the dough to a thickness of 2 mm and make tartlets 10 cm in diameter and 2 cm high.
Rest for about 20 minutes and bake in the oven at 160°C.

Chocolate and Cookie Crunch

ingredients	preparation
250g Evocao™ WholeFruit Chocolate 50g Neutral oil (type sunflower)	Melt the chocolate at around 40°C and mix with the oil.
120g pailleté feuilletine	Add the Pailleté feuilletine™ and use a spoon to make a layer on the bottom of the tartlets.

Guava and Pink Grapefruit Compote

ingredients	preparation
270g Guava Puree 30cl lime juice 50g sugar 4g Pectine NH	Heat the puree with the lime juice and add the sugar with the pectin.
Bring to the boil and remove from the heat.
2leaf/leaves Gelatin	Add the previously hydrated gelatine leaves and lower the temperature to around 30°C.
175g Pink Grapefruit Segments 10g Drops of Angostura Bitters	Add the pink grapefruit segments, mix and pour onto the tartlet bases (around 115 g per tartlet).

Evocao™ Wholefruit Chocolate Whipped Ganache

ingredients	preparation
178g Single cream 35% fat #1 58cl milk 40cl glucose syrup DE 38	Make a ganache by heating the single cream #1, milk and glucose syrup.
4leaf/leaves Gelatin	Bring to the boil and add the gelatine.
160g Evocao™ WholeFruit Chocolate	Pour the liquid onto the selected chocolate and emulsify with a stick blender.
422g Single cream 35% fat #2	Add the cold single cream #2 and blend with the stick blender.
Chill quickly and refrigerate overnight.
Whip when required until you have an easy-to-spread texture.

Guava Gelatine

ingredients	preparation
200g Guava Puree	Dissolve the gelatine leaves in the guava puree and spread out in a flat container at a thickness of 1 cm.
3leaf/leaves Gelatin	Put in the fridge.

Paint for Tartlets

ingredients	preparation
90g egg yolks 10g single cream 20g sugar 20g water	Mix and apply a fine layer to the tartlets already cooked and cold using a spray gun.
Put in the oven at around 200°C for a couple of minutes to dry the paint.
Set aside.

Other

ingredients	preparation
1spoon(s) Evocao™ WholeFruit Chocolate	Temper the couverture and spread onto a guitar sheet in a layer 1 mm thick, cut out discs 11 cm in diameter.
Once set, set aside and use for assembly.

Assembly

Whip the chocolate ganache and measure out into discs 10 cm in diameter and 1 cm high. Put in the freezer.
Once frozen, remove from the moulds and place on a chocolate disc 11 cm in diameter. Place another disc on top.
Freeze and once frozen, paint with a mixture of 70% dark couverture chocolate and 30% cocoa butter to achieve a velvety effect.
Separately, once the cocoa tartlet base is filled with the cookie crunch, fill with the chilled guava, grapefruit and bitters compote right to the edges.
Finally place the whipped ganache on top with the chocolate plaques, mark a disc using a 10 cm hot ring and finish by decorating with grapefruit segments, diced gelatine and fresh buds.