Chocoholic Tarte - Original Beans

Chocoholic Tarte

by Dominik Rögner

With Virunga 70% (Organic)

Earthy

Hints of morello cherries, earthy chocolate and black tea are revealed as the rare Virunga melts in your mouth. The depth of a rare Amelonado cacao embodies the last mountain gorillas that inhabit Virunga National Park. One Bar : One Tree Each purchase of earthy Virunga 70% supports our farmers to rebuild sustainable livelihoods around Africa’s oldest park, Virunga.

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Chocoholic Tarte

  • 20 persons
  • 90 min.

This chocoholic tart enchants. It’s the perfect sweet treat for a party, birthday, holiday dessert, or afternoon tea. Dominik combines a buttery-smooth chocolate sponge cake with an intense, dark chocolate ganache filling to create an easy, yet delicious, bite-sized dessert!

Ingredients

  • 621 g Original Beans Virunga 70%

  • 70 g Original Beans Udzungwa Kakao Nibs

Preparation

Chocolate shortcrust pastry

  1. Butter 230 g / Icing sugar 170 g / Salt 3 g / grated almonds 60 g / wheat flour 400 g / cocoa powder 45 g / Eggs 50 g

  2. Make a shortcrust pastry from all the ingredients.
    Cool in the fridge for a bit.
    Roll out to 2.5 mm and line the tart rings (diameter 7.5 cm) with the dough.
    Cool again before baking and bake at 170°C for about 20 minutes.

Namelaka

  1. Milk 140 g / glucose syrup 21 g / Salt 1 g / ½ Gelatin sheet/ Original Beans Virunga 70 % 260 g / Sweet Cream 36 % 280 g

  2. Melt the Chocolate.
    Soften the Gelatin sheet in cold water.
    Heat up the milk, glucose syrup up to 45°C.
    Squeeze out the gelatin and then add to milk.
    Make an emulsion with the chocolate
    Add cold cream at 35°C and stabilize the emulsion with a hand mixer.
    Leave in the fridge overnight to settle.

Raspberry gel

  1. 200g Raspberry puree / 5g lemon juice / 2 g sugar / 1g agar agar / 5g raspberry spirit 40% vol.

  2. Boil the raspberry puree with the lemon juice.
    Mix the sugar and agar agar, stir in and bring to a boil again.
    Add raspberry puree.
    Allow to set, mix with a hand blender to break up the structure of the jelly and create a semi-liquid gel.
    Fill in 0.5 cm high round moulds with a diameter of 5 cm and freeze.

Chocolate Biscuit

  1. 112g Butter / 25g icing sugar / 9g cacao powder / 1g salt / 80g egg yolk / 70 g eggs / 30 g raspberry spirit 40% vol. / 135 g Original Beans Virunga 70% / 210 g egg white / 90 g sugar

  2. Melt chocolate.
    Beat egg whites with sugar until fluffy.
    Cream the butter with the icing sugar.
    Gradually add eggs, egg yolks, raspberry spirit and melted chocolate.
    Gently fold in the whipped egg whites.
    Spread the finished mass thinly and bake at 170°C for about 18 minutes.
    Allow to overcool. Peel off the parchment paper and cut out 5 cm circles.

Chocolate mousse

  1. 120 g 36 % Sweet Cream / 50 g pasteurized Egg yolk / 226 g Original Beans Virunga 70 % / 10 g raspberry spirit 40% vol. / 160 g pasteurized Egg white / 40 g sugar

  2. Bring sweet cream to a boil and whisk in the egg yolk over the bain-marie and add to chocolate.
    Add the raspberry spirit and create an emulsion.
    Bring this to 35°C and fold in the whipped egg white mixture
    Fill the bottom of the tarts with a small amount of the mousse, insert the raspberry filling and fill the tarts a little with the remaining mousse.
    Allow to rise briefly and then place the cut out biscuit on the filled tarts and press down lightly. Chill for a few hours.

Clear Cacao jelly

  1. 150g Water / 50g Sugar / 2 gelatin sheets/ 20g Original Beans Cacao Nibs

  2. Soak the gelatine in cold water.
    Boil the water and sugar with the cacao nibs.
    Squeeze out gelatine and add.
    Leave for 20 min. Strain through a fine cloth.

Finish

  1. 50g Original Beans Cacao Nibs

  2. Using the Namelaka, dress 6 large dots onto the chocolate sponge (15 mm nozzle).
    Heat the jelly to 40 °C. For a nice shine, dip the tarts upside down in the jelly.
    Sprinkle the edge of the tart with cacao nibs, from the shortcrust pastry to the covered Namelaka.

"<span style="font-weight: 400;">The unique taste of the chocolate, paired with the values ​​that are represented and lived out, makes Original Beans an extremely valuable partner</span>."

Dominik Rögner, , Vienna, Austria

Virunga 70% (Organic)

Earthy

Hints of morello cherries, earthy chocolate and black tea are revealed as the rare Virunga melts in your mouth. The depth of a rare Amelonado cacao embodies the last mountain gorillas that inhabit Virunga National Park. One Bar : One Tree Each purchase of earthy Virunga 70% supports our farmers to rebuild sustainable livelihoods around Africa’s oldest park, Virunga.

Specifications

Weight
70 g
Cacao percentage
70%
Bean Origin
Virunga National Park, Eastern Congo (D.R.)
Notes
Price (100g)
€6.36

Ingredients

Cacao mass*, raw cane sugar*, cacao butter*. Cacao solids 70% minimum

Average Nutritional Values

Virunga 70%
ORGANIC DARK CHOCOLATE
NUTRITION FACTS
Per 100g	
	           
Energy:   2401 kJ / 573 kcal
Fat:  43g
Thereof Saturated fat: 26g
Carbohydrate: 45g
Thereof Sugars: 29g
Dietary Fibre: 11g
Protein: 7g
Salt: 0,03g
Iron: 12mg

PROTECT THE LAST 800 MOUNTAIN GORILLAS DEEP IN CONGO

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