Caramel Ocoa™ ganache & peach chocolate tart
Spread praliné feuilletine over the bottom of the cooled chocolate tart shell.
Pour in cooled Ocoa™ caramel ganache and let set.
Peel skins and remove pits from peach.
Slice peaches into halves, slice into sections and arrange over ganache in the tart shell.
Pipe prepared Chantilly cream over the peaches to cover the entire top.
Garnish with chocolate décor.
Chocolate Tart Dough
Cream the butter and icing sugar.
Melt the praliné and milk couverture together.
Caramel Ocoa™ Ganache
Mix the sugar and water in a pot and boil to a dark caramel stage.
Poached Peaches With Labrador Tea
Place all ingredients into a pot and bring to a boil, then turn down heat and simmer for 10 minutes.
Labrador Tea chantilly cream
Place poaching liquid into a pot and reduce to a thick syrup, cool down.