Classic Chocolate Mochi Tart

Yield: 1 batch

Ingredients:

Method:

1. Cream the butter and Crisco together until well combined.
2. Gradually add the icing sugar to the butter mixture, creaming until light and fluffy.
3. Slowly incorporate the egg into the mixer, ensuring it's fully combined before adding more.
4. Add all the sifted dry ingredients (flour, almond powder, cocoa powder) to the mixture. Mix until just combined; do not overmix.
5. Rest the dough in the chiller for at least 30 minutes before baking.
6. Bake at 165°C for 10 minutes.
   

    

   2. Chocolate Filling

   Yield: Approximately 12g per mold

   100g	Embassy Milk Chocolate Couverture 34% Azalea
   25g	Oil

    

   Method:

   1. Melt the chocolate using a double boiler or microwave.
   2. Add the oil to the melted chocolate and blend until fully emulsified.
   3. Pour the mixture into small molds, filling each with approximately 12 grams.
   4. Freeze the mixture until the chocolate solidifies.

    

   3. Chocolate Mochi

   1pcs	Egg
   35g	Sugar
   30g	Oil
   230g	Milk
   1 g	Vanilla
   220 g	Glutinous Flour
   20 g	Embassy Dark Chocolate Couverture 75% Continental
   4 g	Baking Powder

    

   Method:
   1. In a bowl, mix the egg and sugar until combined.
   2. Add the oil, milk, and vanilla to the egg mixture and whisk well.
   3. In a separate bowl, sift together the glutinous flour and baking powder.
   4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   5. Melt the dark chocolate couverture and add it to the batter, mixing until well incorporated.
   6. Transfer the batter to a piping bag.
   7. Pipe the batter into tart shells that have been half-baked.
   8. Bake again at 165°C for 10 minutes.

4. Chocolate Mochi

Method:

1. Bloom the gelatin in a small amount of cold water according to package instructions.
2. In a saucepan, heat the 170g of cream and glucose until just simmering.
3. Pour the hot cream and glucose mixture over the dark chocolate couverture. Let it sit for a minute, then stir gently until the chocolate is fully melted and smooth.
4. Add the melted bloomed gelatin to the chocolate mixture and stir until fully dissolved.
5. Gradually add the 280g of cold cream to the chocolate mixture, emulsifying with an immersion blender or whisk until smooth and homogenous.
6. Cover the mixture and rest it in the refrigerator overnight (at least 8 hours) to allow it to set and chill completely.
7. The next day, whip the chilled mixture with an electric mixer until it reaches a pipeable chantilly consistency.