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Intense Chocolate Tart
Introduction
How does it work? (4:17)
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
What you are going to learn (1:05)
Why this tart
Download the recipe
Market list
Picture and Schema of the final result
Cocoa shortcrust dough
Making the dough (11:10)
Lining the rings (8:38)
Isolation of the tart shell (1:31)
Baking
Chocolate Soufflé
Chocolate soufflé (8:35)
Regular soufflé (video coming soon)
Chocolate Ganache
Explanation
Changing the amount of chocolate according to the %
Ganache (3:33)
Tempering the ganache with the magic temper (4:30)
Filling the tarts (1:37)
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Making the decoration (8:49)
Decoration and storage
Storage
Decoration and finishing the tart (2:02)
Thank you and what is next?
Feed Back
Thank you
Lining the rings
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