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Davao 67% Royale Tart

Davao royale cake 2-1


Recipe instruction

1. SUGAR Dough


120g Unsalted butter
50g Icing sugar
1g Salt
45g Eggs
200g Medium protein flour
25g Almond powder



- Cream the butter with icing sugar and salt in a mixing bowl using a beater
- 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





150g Unsalted butter
60g Sugar
150g Eggs
210g Almond powder
40g Embassy Davao Single Origin Dark Chocolate 67%



- Mix the unsalted butter and sugar
- Add in the eggs gradually
- Add in the almond powder and melted Davao 67%, then beat together until well combined

3. Davao 67% Ganache


100g Cream
20g Glucose
100g Embassy Davao Single Origin Dark Chocolate 67%
20g Butter



- 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


300g Milk
300g Cream
120g Egg yolks
120g Sugar
390g Embassy Davao Single Origin Dark Chocolate 67%
40g Gelatin mass



- Boil the milk and cream together
- 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


100g Cream
100g Embassy Davao Single Origin Dark Chocolate 67%
185g Cold cream
2g Gelatin mass



- Bring the cream to 80°C
- 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



- 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



Davao royale cake 2-1
Davao royale cake 4-1
Davao royale cake 3-1
Davao royale cake 1-1

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