Cocoa square with warm Tulakalum 75% ganache and raspberries
DOSES FOR: 10 porzioni
Recipe by pastry chef Alessandro Rossetti
195 g Whole milk
195 g Elle&Vire Excellence whipping cream
124 g Valrhona Belize Tulakalum 75% dark chocolate
78 g Pasteurised egg yolks
26 g Castor sugar
10 pcs*** La Rose Noire large cocoa squares
Melt the couverture in a jug. Bring the milk with the caster sugar to a boil.
Pour the sweetened milk over the melted couverture in several batches to achieve a good emulsion. Mix to perfect the structure.
Add all the cold cream and yolks mixed together at once.
Stir once again.
Assembly and finishing
Pour 60 grams of the resulting mixture into the tartlet then bake for 5 minutes at 180° C in a ventilated oven.
Serve warm, decorated with fresh fruit or a quenelle of gelato.