Guava-Pink Grapefruit-Angostura Bitters Tartlet
This tartlet hides a combination that I had never used before and is now one of my favourites. During the tests, my team and I saw that the acidity of the pink grapefruit together with the guava worked very well but it lacked some character, which is what the drops of Angostura® bitter give us and which ends up creating an incredible pairing with Evocao™ WholeFruit Chocolate.
Evocao™ Wholefruit Chocolate Sable Dough
| Ingredients | Preparation |
|---|---|
| Melt the chocolate at 40°C, allow to cool slightly and pour over the butter. Mix together |
| Use a spatula to mix together the flour, cocoa, icing sugar, salt and diced butter until you have a sandy texture. |
| Add the eggs and mix until combined. |
Put in the fridge stretched and covered for about 24 hours. | |
Roll out the dough to a thickness of 2 mm and make tartlets 10 cm in diameter and 2 cm high. | |
Rest for about 20 minutes and bake in the oven at 160°C. | |
Chocolate and Cookie Crunch
| Ingredients | Preparation |
|---|---|
| Melt the chocolate at around 40°C and mix with the oil. |
| Add the Pailleté feuilletine™ and use a spoon to make a layer on the bottom of the tartlets. |
Guava and Pink Grapefruit Compote
| Ingredients | Preparation |
|---|---|
| Heat the puree with the lime juice and add the sugar with the pectin. |
Bring to the boil and remove from the heat. | |
| Add the previously hydrated gelatine leaves and lower the temperature to around 30°C. |
| Add the pink grapefruit segments, mix and pour onto the tartlet bases (around 115 g per tartlet). |
Evocao™ Wholefruit Chocolate Whipped Ganache
| Ingredients | Preparation |
|---|---|
| Make a ganache by heating the single cream #1, milk and glucose syrup. |
| Bring to the boil and add the gelatine. |
| Pour the liquid onto the selected chocolate and emulsify with a stick blender. |
| Add the cold single cream #2 and blend with the stick blender. |
Chill quickly and refrigerate overnight. | |
Whip when required until you have an easy-to-spread texture. | |
Guava Gelatine
| Ingredients | Preparation |
|---|---|
| Dissolve the gelatine leaves in the guava puree and spread out in a flat container at a thickness of 1 cm. |
| Put in the fridge. |
Paint for Tartlets
| Ingredients | Preparation |
|---|---|
| Mix and apply a fine layer to the tartlets already cooked and cold using a spray gun. |
Put in the oven at around 200°C for a couple of minutes to dry the paint. | |
Set aside. | |
Other
| Ingredients | Preparation |
|---|---|
| Temper the couverture and spread onto a guitar sheet in a layer 1 mm thick, cut out discs 11 cm in diameter. |
Once set, set aside and use for assembly. | |
Assembly
Whip the chocolate ganache and measure out into discs 10 cm in diameter and 1 cm high. Put in the freezer. | |
Once frozen, remove from the moulds and place on a chocolate disc 11 cm in diameter. Place another disc on top. | |
Freeze and once frozen, paint with a mixture of 70% dark couverture chocolate and 30% cocoa butter to achieve a velvety effect. | |
Separately, once the cocoa tartlet base is filled with the cookie crunch, fill with the chilled guava, grapefruit and bitters compote right to the edges. | |
Finally place the whipped ganache on top with the chocolate plaques, mark a disc using a 10 cm hot ring and finish by decorating with grapefruit segments, diced gelatine and fresh buds. |
