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All Black Tartlet

The tartlet is a dessert with a rich history dating back to medieval Europe, where tarts were a popular way to present fresh, preserved ingredients on a crisp base. Over time, the tartlet has evolved, becoming a canvas for culinary creativity and innovation.

All Black

The “All Black Tartlet” is a modern reinterpretation of this classic dessert, designed to offer a unique sensory experience. This dessert stands out for its multiple textures, including a silky mousse and a glossy glaze, which together create a perfect harmony of flavors and sensations.

In our version, we have substituted animal ingredients to make the “All Black Tartlet” a completely vegetarian option. This not only makes it accessible to those who follow a vegetarian diet, but also highlights the versatility of vegetable ingredients in haute patisserie.

70% Valrhona Dark Chocolate Coating

To ensure exceptional flavor, we use 70% Valrhona dark chocolate couverture, known for its superior quality and deep, complex flavor profile. This chocolate brings an incomparable richness to the mousse and glaze, elevating the tartlet to a level of sophistication that will delight any chocolate lover.

All Black Tartlet

Ingredients

All Black Tartlet
- 30g -
  Cocoa sablé
- 25g -
  Chocolate mousse
- 60g -
  Chocolate fondant
- 20g -
  Dark chocolate glaze
- 10g -
  Cocoa nibs
Cocoa sablé
- 200g - Icing sugar
- 120g - Trehalose
- 200g -
  Pasteurized egg
- 100g - Almond flour
- 640g -
  82% fat butter
- 900g -
  Soft flour
- 100g -
  Cocoa Black 12%.
- 60g - Maltodextrin
Chocolate fondant
- 610g -
  Egg
- 500g -
  82% fat butter
- 525g -
  Chocolate 64%.
- 300g -
  Muscovado sugar
- 200g -
  Sugar
- 5g -
  Salt
- 15g - Gelcrem Hot
- 20g - Roasted hazelnut flour
- 80g - Cremsucre
Chocolate mousse
- 350g -
  Water (1)
- 15g - Vegan mousse gelatine
- 160g -
  Water (2)
- 8g - Potatowhip
- 100g -
  Sugar
- 1g - Flaxfiber
- 30g -
  Sunflower oil
- 350g -
  70% dark chocolate coating
Dark chocolate glaze
- 300g -
  Sugar
- 240g -
  Water
- 6g - Pectin X-58
- 140g - Liquid Glucose 40DE
- 200g -
  Chocolate 70%.
- 100g -
  Cocoa butter
- 20g -
  Cocoa powder black 12%.

Prepared by

Cocoa Sablé
1. Add the diced cold butter on top of the previously mixed solid ingredients.
2. Finish by adding the eggs, homogenize and laminate between two 3mm thick guitar sheets.
3. Line the mold and place on a micro-perforated silicone mat. Bake at 150 ºC for 14-15 minutes.
Chocolate Fondant
1. Melt the chocolate with the butter at 40ºC.
2. Add the creamsucre, then the liquid egg and the gel cream.
3. Crush well the muscovado and sucrose and add to the preparation.
4. Once mixed, add the rest of the elements.
Chocolate Mousse
1. Melt the chocolate at 55ºC and mix with the sunflower oil until a homogeneous mixture is obtained.
2. Heat the water (1) with the Vegan Mousse Gelatine to boiling point while stirring.
3. Then pour the chocolate mixture over it and emulsify with an electric mixer.
4. Separately, mix the water (2) with the Potatowhip and whip with an electric mixer. When it is half whipped, add the sugar mixed with the flax fiber. Continue to whip for about 10 minutes more.
5. Add the chocolate emulsion at 55ºC to the meringue little by little, mixing at medium speed.
Dark Chocolate Glaze
1. Mix the pectin with the sugar.
2. Heat the water to 40ºC. Gradually pour in the sugar and pectin mixture, stirring constantly with a whisk.
3. Bring to a boil, add the glucose and return to a boil.
4. Remove from the heat and mix with the chocolate and cocoa butter. Emulsify with an electric mixer.
5. Chill at 4ºC for 24 hours. Heat between 35 and 40ºC to glaze.
All black tartlet final assembly
1. Fill the sablé with the fondant and bake at 140ºC for 40 minutes.
2. Once cooled, arrange the nibs on top and glaze the mousse with the glaze.
3. Place the glazed mousse on the tartlet and finish with a nib on top.