Haïti chocolate tartlets

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Pâte sablée

ingredients	preparation
155g butter 100g confectioner's sugar 30g almond powder	Mix
50g whole egg(s) 1pod(s) vanilla	Add
260g flour	Then
Mix to a smooth texture (dough). Chill. Roll out the dough to 2 mm. Cut with a triangular cutter. Bake at 165°C. Sprinkle with Mycryo™ cocoa butter immediately to keep the pastry dry.

Haiti Crémeux

ingredients	preparation
480g 35% fat liquid cream 70g whole milk	Heat
95g glucose 56g egg yolks	Make a custard with
Heat the custard at 85°C.
240g CHD-Q65HAI	Pass and pour on to
Pour 45 g of Haiti crémeux on the shortcrust pastry cut beforehand in triangle. Freeze

Cocoa Glaze

ingredients	preparation
390g fine sugar 160g water	Heat to 120°C
290g 35% fat liquid cream 100g cocoa powder 40g invert sugar	Heat to 120°C
Add to the cooked sugar syrup, bring to the boil again.
15g gelatin mass 200 Bloom 90g water for hydrating	At 60°C add
Blend then chill for 24 hours, use at 30°C.

Assembly

Pour a thin layer of Cocoa glaze over the ganache and place on top of the shortbread.
Top with a curved chocolate triangle.

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