Raspberry chocolate ganache tart

Callebaut's Single Origin Sao Thomé is a powerful, intense dark chocolate with an overwhelming cocoa body and fruity notes. It lends itself perfectly for the preparation of fruity ganaches - here, for instance, flavoured with raspberry - which make for a lovely chocolate tart filling.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Raspberry chocolate tartlet

ingredients preparation
  • 200g
    milk
  • 200g
    cream
  • 110g
    raspberry pulp
  • 50g
    sugar
  • 120g
    egg yolks

Make an anglaise.

  • 240g
    SAOTHOME

Melt and mix into the anglaise.

Pipe the ganache into sablé pastry shells and decorate with fresh raspberries.