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13/01/2018 - Belco Asia
Category: Cakes and Tarts
Difficulty: Moderate
Prep Time: 60 min
Cook Time: 5 min
Total Time: 65 min


Chocolate biscuit:
2 ounces GUANAJA 70% BAKING BAR 
3 tbsp butter
2 ea egg yolks
3 ea egg whites
4 tbsp sugar
2 tbsp flour 
Whipped ganache:
½ cup whipping cream 
2 tsp honey
3 ounces GUANAJA 70% BAKING BAR 

55 grams (2 ounces) corn syrup
1 cup whipping cream



Moist chocolate biscuit: 
  • Beat the whites with the sugar.
  • Melt the GUANAJA 70% BAKING BAR with the butter in microwave or over a double boiler. (see our "How to temper chocolate" tips).
  • Add the yolks to the hot chocolate/butter mixture, then a bit of beaten whites to make the mixture more relaxed, and lastly add the rest of the whites with a spatula.
  • Add the sifted flour.
  • Cook in a buttered and sugared tart pan at 375°F (190ºC) degree for around 5 minutes.


Whipped ganache: 
  • Bring the cup of cream to a boil with the honey.
  • Gradually pour onto the chopped Valrhona Baking Dark Chocolate.
  • Add the 1 cup of cream. Store in the refrigerator for at least 3 hours.
  • Whip until you obtain a creamy texture that is stiff enough to be piped using the pastry bag.

Assembly and presentation: 
  • Using the pastry bag, pipe the ganache onto the moist biscuit bottom, decorate with any of your favorite red fruits and sprinkle with chocolate shavings.
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