Raw Apple and Chocolate Tarts

INSTRUCTIONS

• Mix the sugar and water together.

• Gently heat while stirring until the sugar has completely dissolved.

• Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and mix with the chopped hazelnuts and oats. Set aside.

• Mix all of the dry ingredients together along with the syrup (prepared beforehand) until you have made a smooth mix.

• Melt the CARAMÉLIA 36% chocolate at 105°F (40°C) and mix with the fruit and nut mixture made in the previous step. Mix and set aside.

• Carefully wash the apple, deseed it and blend it with the lemon juice and the syrup (prepared beforehand) until you have made a fruit puree.

• Mix the fruit purée you have made with the ground hazelnuts. Pour 20g of this mixture into 4.5cm silicone half-sphere molds. Freeze for 3 hours.

• Melt the CARAMÉLIA 36% chocolate. Heat the honey with 65g of single cream without allowing it to boil.

• Pour over the melted CARAMÉLIA 36% chocolate in three batches while stirring vigorously with a spatula.

• Mix using an immersion blender to make a perfect emulsion.

• Gradually add the 170g chilled heavy cream and blend using an immersion blender. Seal with plastic film. Store in the refrigerator overnight.

• Evenly spread 20g of crispy base in each ring and store in the refrigerator for 30 minutes.

• Then, spread 35g of the nut mix in each ring, onto the crispy base. Remove from the ring using a paring knife. Freeze for at least 3 hours.

• Meanwhile, whisk the whipped ganache until it has a soft, light, and fluffy texture. Using a piping bag with a plain round 16mm-diameter nozzle, pipe 35g of ganache onto each tart.

• Turn out the raw apple domes and place them in the ganache. Store in the refrigerator for 3 hours to allow the recipe to defrost before serving.