Sous Vide Orange Chocolate Ganache Tart with Orange Anglaise with Celsius°Cooking™ – English
Temperature controlled cooking
Ingredients
- Dark Chocolate (64% or 72%) 280 g
- Heavy CreamSalt 480 ml
- Orange Zest 1 tsp
- Kosher Salt 1 pinch
- Speculoos (crushed) 250 g
- Unsalted Butter (melted) 6 tbsp
- Heavy Cream 120 ml
- Yolks 3
- Granulated Sugar 3 tbsp
- Whole Milk 120 ml
- Water as needed
- Orange Segments (optional) as needed
- 8 Inch (20cm) Tart Pan
- 8qt (8L) Pot
- Electric Blender
- Large mixing bowl
- Rubber Spatula
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