Chocolate tartlet, dark chocolate ganache, maple chips

Preparation time: 90 min

Preheat your Oven at 356 °F

• Sweet chocolate pastry

  Sift flour, powdered sugar and cocoa powder. Cut the cold butter into small cubes.

  Pour the sifted dry ingredients into the bowl of a mixer (by hand or with a sheet in the mixer). Add the almond powder, knead until the dough is sandy (like a fine crumble).

   Then pour in the egg yolk and egg white, finalizing the mixture to form a dough. Let the dough fall onto the table, then continue with the palm of your hand to finalize the homogenization of the dough. 

  Using a rolling pin, roll out the dough to a maximum thickness of 2-3 mm. Make sure the dough is evenly spread over the entire surface. Once the tray or tart ring is dark, leave it in the fridge for around twenty minutes.

• Dark chocolate ganache

  Bring the cream and glucose to the boil in a saucepan. Place the chocolate in a bowl.

  Pour the hot cream over the chocolate and wait 15 seconds before stirring with a wooden spoon until the chocolate has completely melted.

  Add the soft butter and blend again (ideally using an immersion blender). Set aside in the fridge, covered with cling-film in direct contact with the ganache.

• Assembly

  Place the hazelnut praline in the bottom of the baked tartlets, pour the dark chocolate ganache over it, then sprinkle with caramel chocolate balls.