CHOCWAVE

INSTRUCTIONS

• 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.