Guava-Pink Grapefruit-Angostura Bitters Tartlet

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.

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.

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).

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.

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.

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.

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.

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.