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Belcolade Single-origin chocolate & yuzu tartlets

Ingredients

For 15 tarlets (70mm diameter each)

Working Method

Cocoa Sweet Pastry
  • Cut the butter into uniform cubes. Combine all ingredients and mix gently without overworking the dough. 
  • Roll out the dough to a thickness of 2 mm. Chill at 4°C (39°F) for about 2 hours. 
  • Line 70 mm tart rings with the dough and bake at 160°C (320°F) for approximately 12 minutes. Let cool.
Chocolate Sponge Biscuit
  • Whip the yolks with 172 g sugar until ribbon stage.
  • Separately, whip the egg whites with 52 g sugar to stiff peaks.
  • Sift together the cocoa powder and flour.
  • Gently fold the dry ingredients into the yolk mixture, then incorporate half of the meringue, followed by the melted butter.
  • Spread onto a 40x60 cm Silpat-lined baking sheet.
  • Bake at 180°C (356°F) for about 8 minutes. Unmold and set aside.
Milk Chocolate Crémeux – Vietnam Origin
  • Bring the cream, scraped vanilla bean, and pectin-sugar mixture to a boil. Simmer for 1 minute. 
  • Off heat, add the yolks and cook to 85°C (185°F). 
  • Pour over the chocolate and blend until smooth. 
  • Cool rapidly and blend again before use.
Yuzu Caramel
  • Bring the cream, milk, and trimoline to a boil. Simultaneously warm the yuzu purée. 
  • Caramelize the sugar dry, then deglaze with the hot liquids. 
  • Cook to 102°C (216°F). 
  • Cool to 80°C (176°F), pour over the chocolate, and blend. 
  • At 40°C (104°F), add the butter and blend again.
Milk Chocolate Chantilly – Vietnam Origin
  • Bring the first portion of cream and milk to a boil. Add the hydrated gelatin and pour over the chocolate. Blend thoroughly. 
  • Add the fromage blanc and second portion of cream. Blend again. 
  • Refrigerate for 12 hours at 4°C (39°F). 
  • Whip to soft peaks before piping.
Assembly
  • Cut the sponge into rings using a 60 mm outer and 30 mm inner cutter to form a donut shape. 
  • Pipe 8 g of chocolate crémeux into the base of each baked tart shell to adhere the sponge ring. 
  • Fill the center of the sponge with 8 g of yuzu caramel, then top with approximately 20 g of chocolate crémeux to level the tartlet. 
  • Fill 3 cm diameter half-sphere molds with chocolate crémeux and freeze. 
  • Unmold and place one half-sphere at the center of each tartlet. 
  • Pipe the Milk Chocolate Chantilly using a turntable and a decorative piping tip for a refined finish.

About this recipe

Complexity level:  

Where the bold character of the single-origin Belcolade Origins Lait Vietnam 45% Cacao-Trace chocolate meets the brightness of yuzu, a new harmony is born — a balance of intensity and finesse.

Created by Jonathan Mougel in collaboration with Fabio Giambrone

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