Mini Chocolate Trendy Tartlet

Preparation

1. 1

   Bring the whole milk, 408 g of cream, and the glucose syrup to a boil. Make a custard at 82°C with the egg yolks. Pour the custard over 24 g of milk chocolate and 246 g of dark chocolate, then whisk and blend. Pour the mixture into the tartlet and refrigerate.

2. 2

   To make the whipped dark chocolate ganache, melt the dark chocolate in a bain-marie. Heat 270 g of cream with the inverted sugar and 30 g of glucose syrup until boiling. Pour over the chocolate, wait 2 minutes, mix well with a whisk, then add 540 g of cold cream and blend. Set aside at 4°C.

3. 3

   Once the ganache has cooled completely, whip with a mixer until you obtain a pipeable texture.

4. 4

   Pipe the whipped ganache onto the pre-filled bases and add the crumble and the purple edible leaves.