Gianduja and Chocolate Tart - Belcolade
This Gianduja and Chocolate Tart recipe unleashes the potential of your Belcolade chocolate.
Ingredients
- Blanched Almond in Powder PatisFrance 80 g
- Flour 375 g
- Icing sugar 150 g
- Butter 225 g
- Salt 3 g
- Eggs 80 g
- Gianduja 36% Cacao-Trace 240 g
- Gelatin in Powder PatisFrance 4 g
- Milk 80 g
- Water 20 g
- Cream (softly whipped) 300 g
- Belcolade milk chocolate Origins Lait Venezuela 43% 320 g
- Belcolade Suprême Noir 70.5% Cacao-Trace 70 g
- Vanilla Pod PatisFrance 1 pc
- Fresh cream 360 g
- Glucose 40 g
- Butter 40 g
- Blanched Hazelnuts PatisFrance 350 g
- Sugar 100 g
- Water 30 g
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