From their cookbook Simply Chocolate
JIVARA 40% Milk Chocolate Whipped Ganache:
150g JIVARA 40%
120g (1/2 cup) whole milk
25g (1 Tbsp) glucose syrup (or honey)
290g (1 1/4 cup) very cold heavy cream
200g dark chocolate
Chocolate Pastry Dough:
30g (3 Tbsp) COCOA POWDER 100%
120g (1/2 cup) cold butter
1 (50g) egg, cold
90g (3/4 cup) confectioner’s sugar
200g (1 2/3 cups) all-purpose flour
60g (1/2 cup + 2 Tbsp) almond flour
2 pinches salt
225g MANJARI 64%
200g (3/4 cup + 3 1/2 tsp) whole milk
100g (1/3 cup + 1 1/2 Tbsp) heavy cream
40g (3 Tbsp) sugar
2g (1 tsp) X58 pectin
- Boil the milk and glucose syrup (or honey) together in a saucepan.
- Slowly pour a little of the boiling mixture onto the chocolate, mixing in the center to create a smooth, shiny core (maintain this texture the whole time). Continue adding the liquid little by little.
- Once all the liquid has been added, blend with an immersion blender.
- Finally, add the very cold cream, blend again for a few seconds, and store in the refrigerator for at least 3 hours.
- Whip the ganache in a stand mixer at a medium speed until it is shiny, rich and very creamy (similar to gelato) and easily piped out.
- Temper the chocolate and pipe out thin rounds on a piece or parchment paper (or even better, a polyethylene sheet).
- Cover with a second piece of parchment paper (or even better, a polyethylene sheet) and gently and regularly press down on the rounds.
- Let set for about 10 minutes between two baking trays in the refrigerator and then 2 hours at room temperature before using.
- Combine the sugar, flour, cocoa powder, almond flour, and salt in a bowl.
- Cut the cold butter into small chunks and, using your fingers, mix it with the dry ingredients. Continue until there are no more chunks of butter.
- Add the cold egg and gently knead (as little as possible so as not to give too much body to the dough).
- Wrap the dough with plastic wrap and flatten with it your palm until it is about 1/2 inch (1cm) thick.
- Keep it in the freezer for 30‑45 minutes.
- Place the dough between two pieces of parchment paper and roll it very thin, about 1/8-inch (3mm) thick.
- Put it back in the freezer for 15 minutes.
- Preheat the oven to 300°F (150°C)
- Line the tartlet molds, prick the bottom well with a fork, and bake for 30‑35 minutes.
- Preheat the oven to 360‑370°F (180‑190°C)
- Melt the chocolate to 118‑122°F (45‑50°C).
- Add the cream, the egg yolks, and finally the cocoa powder. Stir vigorously with a spatula until the batter is smooth and elastic.
- Whip the egg whites to stiff peaks with the sugar.
- Fold the beaten whites into the chocolate mixture in two or three parts.
- Pour batter on a baking sheet lined with parchment paper. Bake for 12‑14 minutes.
- Once the cake is cool, cut out 6‑8 circles with the cookie cutter.
- Mix the sugar and the X58 pectin together.
- Melt the chocolate to 95‑104°F (35‑40°C).
- Warm up the milk and cream. Whisk in the sugar and pectin mixture. Boil while constantly stirring.
- Gradually pour part of the hot milk over the melted chocolate while stirring with a spatula to make a shiny core and continue pouring the hot milk while stirring the chocolate. Be careful to maintain this smooth emulsion until all the milk is added.
- Blend with an immersion blender and cover with plastic wrap directly on the surface. Chill the ganache to 86°F (30°C).
- Pour a little bit of the creamy ganache into the tartlet shells.
- Place the cake circles snugly on top of the ganache. Gently push.
- Fill the tartlet shells up to the top with the rest of the ganache. Chill for 2‑3 hours.
- Gently whisk the whipped ganache until it looks like gelato.
- Using a piping bag, pipe small balls of ganache on the tartlets.
- Arrange the super fine chocolate palettes in an attractive way on the ganache.