EMBASSY RECIPES
Davao 67% Royale Tart
Recipe instruction
1. SUGAR Dough
Ingredients:
120g | Unsalted butter |
50g | Icing sugar |
1g | Salt |
45g | Eggs |
200g | Medium protein flour |
25g | Almond powder |
Preparation:
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flours while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of a 6-cm diameter tart ring and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring
- Poke the dough gently all the way through with a fork
- Bake the tart at 175°C for 6 minutes
2. ALMOND CREAM
Ingredients:
150g | Unsalted butter |
60g | Sugar |
150g | Eggs |
210g | Almond powder |
40g | Embassy Davao Single Origin Dark Chocolate 67% |
Preparation:
- Add in the eggs gradually
- Add in the almond powder and melted Davao 67%, then beat together until well combined
Ingredients:
100g | Cream |
20g | Glucose |
100g | Embassy Davao Single Origin Dark Chocolate 67% |
20g | Butter |
Preparation:
- Bring the cream and glucose to 80°C
- Pour the hot cream onto the melted Davao 67%, then emulsify using a hand blender
- When it reaches 30°C, add the butter and emulsify with a hand blender
4. Davao 67% Cremeux
Ingredients:
300g | Milk |
300g | Cream |
120g | Egg yolks |
120g | Sugar |
390g | Embassy Davao Single Origin Dark Chocolate 67% |
40g | Gelatin mass |
Preparation:
- Mix egg yolks and sugar in a separate bowl, then add into the cream and mix well
- Cook the mixture until 83°C, then sift onto the chopped Davao 67%
- Add the gelatin mass and hand blend until emulsified
5. Davao 67% Whipped Ganache
Ingredients:
100g | Cream |
100g | Embassy Davao Single Origin Dark Chocolate 67% |
185g | Cold cream |
2g | Gelatin mass |
Preparation:
- Pour the hot cream onto the melted Davao 67%, hand blend until emulsified
- Add the cold cream and bloomed gelatin
- Blend using a hand blender and let it rest overnight or at least 16 hours
- Whip before using
6. Assembly
Embassy Davao Single Origin Dark Chocolate 67% |
Cocoa butter |
Preparation:
- Add the Almond Cream on top of the baked tart shell
- Bake at 175°C for 12 minutes then let it cool
- Pour the Davao 67% Ganache on top of the tart shell
- Pour the Davao 67% Cremeux into a 6-cm diameter dome mold then freeze it
- Unmold the cremeux, then whip the Davao 67% Whipped Ganache and pipe on top of the cremeux dome
- Make a chocolate disc using Davao 67% and put it on top of the tart filled with the ganache
- Spray the whipped ganache with cocoa butter and Davao 67% (1:1 ratio), then put on top of the tart
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