Alunga™ Tartlet

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Sweet Dough

ingredients	preparation
125g butter 185g confectioner's sugar	Mix
1g salt 1g liquid vanilla 25g almond powder 210g flour 1g yeast	Add
50g whole egg(s)	Followed by
Roll out the pastry to 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mould with a strip of Fiberpain. Bake at 329°F/165°C.
Roll out the pastry to 3 in / 80 mm in diameter. Line the mold with a strip of Fiberpain. Bake at 329°F/165°C.

Alunga™ ganache

ingredients	preparation
400g cream 100g butter 40g glucose syrup	Bring to a boil
360g CHM-Q41ALUN	At 70°C, pour over
Mix the cream with the Alunga™ 41% milk chocolate couverture, emulsify the ganache in a Robot-Coupe.

Assembly

ingredients	preparation
CHM-Q41ALUN ACC-GUITAR01	Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.

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