Name: Choco-Crunch Tart
Yield: Serves 8
Ingredients: 10 oz. (280 g) Manjari bittersweet chocolate, 64 percent cocoa; Zest* of 2 unwaxed lemons, finely grated; A good pinch (3 g) fleur de sel; 10 oz. (280 g) Caraïbes bittersweet chocolate, 66 percent cocoa; 1 lb. (500 g) Jivara milk chocolate; 4 cups (1 liter) whipping cream; Scant ⅓ cup (4 ½ tablespoons or 100 g) glucose syrup; 1 ¼ cups (8 ½ oz./240 g) sugar; 2 cups plus 1 scant cup (700 ml) whipping cream; 1 oz. (30 g) egg yolk; Sparkling ruby red food coloring; 8 ½ oz. (240 g) egg yolks; 2 cups (500 ml) whipping cream; 7 tablespoons (3 ½ oz./100 g) butter; 2 ¾ cups (9 oz./250 g) cake flour; ⅓ cup (1 ¾ oz./50 g) potato starch or cornstarch; ⅓ oz. (10 g) cooked egg yolk (prepare in microwave oven); 2 oz. (60 g) eggs; Scant ⅔ cup (3 ¼ oz./90 g) confectioners’ sugar; 2 ¼ sticks (9 ¾ oz./275 g) butter; 3 oz. (87 g) invert sugar; Unsweetened cocoa powder for dusting; 9 ¾ oz. (275 g) bittersweet Guanaja chocolate, 70 percent cocoa; 1 ½ cups plus 2 tablespoons (375 g) whipping cream, 35 percent fat content; 10 ½ oz. (300 g) Araguani bittersweet chocolate, 72 percent cocoa; 9 oz. (250 g) egg whites; 2 teaspoons (10 g) butter; Scant ½ cup (3 oz./85 g) granulated sugar; Scant ½ cup (2 oz./55 g) unsweetened cocoa powder; ⅔ cup (175 g) whole milk

Preparation info

Serves
8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

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Choco-Crunch Tart

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