JRE | Chocolate tart, Guaviare dark 65% @ Colombian Cocoa & Whisky by JRE Belgium, Salted Butter Caramel and Hay Ice Cream
An elegant interplay of bold flavours and refined textures. This chocolate tart is made with Guaviare dark 65% from Cacao de Colombia and a touch of
Ingredients
- 6 Creamed butter (cubed) 250 g.
- 280 g. Flour
- 3 Eggs
- 300 g. Almond powder
- 220 g. Sugar
- 450 g. Guaviare dark chocolate 65% @Cacao from Colombia
- 250 g. 35% liquid cream (heated to 80°C)
- 350 g. Cold liquid cream
- 90 g. Whisky Inspired by JRE
- 100 g. Sugar
- 100 g. Single Cream
- 10 g. Whisky Inspired by JRE
- 12 g. Butter
- 500 g. 35% single cream
- 500 g. Milk
- 150 g. Sugar
- 8 Egg yolks
- a handful Edible Hay
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