A Choco tart skin

• - Ingredients

  Butter 150g, Sugar Powder 95g, Power 230g, Chocolate Cookie Powder 20g,Chocolate Natural Mix 10g,Egg 90

• - Procedure

  1. Mix butter, sugar powder and chocolate natural mix.
  2. Put weak flour, choco crunch powder in ① and sablage it.
  3. Give it a rest in the refrigerator for 1 hour.
  

B Ganache A

• - Ingredients

  dark chocolate 71g, whipped cream 79g
  

• - Procedure

  1. Boil whipped cream.
  2. Put dark chocolate to the boiled whipped cream, give it a rest in the refrigerator and then use.

C Ganache B [for topping]

• - Ingredients

  dark chocolate 50g, whipped cream 50g

• - Procedure

  1. Boil whipped cream.
  2. Put dark chocolate to the boiled whipped cream, give it a rest in the refrigerator and then use.

D Choco mousse cream

• - Ingredients

  milk 142g, whipped cream 142g, yolk 57g, sugar 28g, gelatin 1g,
  dark chocolate 131g
  

• - Procedure

  1. Soak gelatin in cold water.
  2. Heat milk, whipped cream, yolk and sugar to 80°C.
  3. Put ③ in dark chocolate, mix and give 1 hour of cold storage.

E Filling

• - Ingredients

  feuilletine 20g, dark glaçage 10g

• - Procedure

F Deco

• - Ingredients

  Coating dark
  

• - Procedure

Finish

• - Ingredients

• - Procedure

  1. Fill the bottom of the baked tart shell with 20 g of 푀이틴.
  2. Fill in ① 80% of Ganashu A.
  3. Fill with ② dark glaçage and give a freeze.
  4. Squeeze the cream chocolate using a circular pod and decorate chocolate and Ganache B.
  * Squeeze Ganache B using a star pod and then harden it.