Compound chocolate tartlet
milk chocolate cereal
Edible gold powder
For the milk chocolate cereal
150g muesli cereal
100g milk chocolate.
Melt the milk chocolate then mix the cereals. Press into bottom of individual pastry circles. Book cool.
Milk chocolate mousse
30 g liquid cream
1 egg yolk
15 g sugar
70g milk chocolate
65g of liquid cream 30% fat min
1 sheet of gelatin (2g) Whisk the egg yolk and sugar.
In a small saucepan, boil the milk and cream (30g) together and slowly add them to the egg yolk/sugar mixture.
Put the mixture in the saucepan over low heat, stir constantly and heat to 82°C. Remove the pan from the heat, add the gelatin and pour over the melted chocolate.
Let it cool. Whip the 65g of liquid cream and add to the previous mixture. Line the Klassik ring pie kit mold and place them in the freezer.
Chocolate frosting (the day before)
75g of sugar
25g of water
75g dark chocolate
30g unsweetened condensed milk
2 sheets of gelatin of 2g
In a saucepan, heat the glucose, water and sugar to 105°C. Place in a measuring cup and pour over the melted chocolate, unsweetened condensed milk and softened gelatin.
Mix and keep cool. Use the 35°C glaze on frozen chocolate mousse domes. Place them on the cereal. Sprinkle with golden food powder and drop a hazelnut.