Tarte Alunga

Tarte Alunga

  • Timeless Classics
  • Good for freezing
Combining dark and milk chocolates can help chefs to create the perfect balance of flavour. In this case, Cacao Barry Alunga™ Milk Chocolate, with its slight sweetness and milky notes, is a lovely foil for the powerful cocoa flavour of Extra-Bitter Guayaquil 64%. Next, look to texture to create a complete experience. Here, the sablee adds crunch, the flourless sponge is dense and rich, and the whipped Alunga Cream contributes a delicate airiness.

Hazelnut Sablee

Used products: Hazelnut Sablee

  • 127 g
  • 115 g
    pastry flour
  • 127 g
    Turbinado sugar
  • 64 g
    almond flour
  • 64 g
    hazelnut flour
  • 2 g
    Sea salt

Preparation: Hazelnut Sablee

  1. Mix all the dry ingredients
  2. Add the butter and paddle until the dough becomes uniform
  3. Roll out to #3 on a dough sheeter and chill
  4. cut out rounds of your desired size and bake at 340F for 16 min

Flourless Chocolate Sponge

Used products: Flourless Chocolate Sponge

Preparation: Flourless Chocolate Sponge

  1. Preparation: Flourless Chocolate Sponge
  2. Begin whipping the whites at medium speed.
  3. Add the sugar gradually in approximately 6 additions
  4. Add yolks
  5. Fold in the sifted cocoa powder
  6. Bake at 375F for 8 minutes

Emulsion Guayaquil

Used products: Emulsion Guayaquil

Preparation: Emulsion Guayaquil

  1. Make a ganache with the cream, hazelnut paste and Guayaquil couverture.
  2. Whip the sugar and egg yolks in a stand mixer using the whisk attachment.
  3. Add the softened butter to the ganache.
  4. Add the ganache to the whipped egg yolks.
  5. With the mixer on low, add the water and Frangelico.

Praline Noisette

Used products: Praline Noisette

  • 180 g
  • 1
    vanilla bean
  • 300 g
    whole hazelnuts
  • 20 g
    cocoa butter

Preparation: Praline Noisette

  1. Make a wet caramel by adding a small amount of water to the sugar and cooking to the desired colour.
  2. Pour on a Silpat™ and let it cool.
  3. Roast hazelnuts at 160°C for 16-20 minutes.
  4. Make a praliné with the caramel, toasted hazelnuts, and vanilla bean seeds in a Thermomix® or food processor.
  5. Temper the praline with cocoa butter.
  6. Cast in half-sphere moulds.


  1. Cast the emulsion into a flat round mould
  2. Top with the flourless chocolate sponge
  3. Freeze until solid
  4. Unmold, glaze and place on top of Sablee
  5. Place a 1/2 sphere of praline on top of a thin chocolate disc
  6. Pipe the Alunga cream onto the disc around the praline and place it on top of the petit gateau.