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Patisserie & Dessert
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Innovation & Differentiation

BELCOLADE

SINGLE-ORIGIN CHOCOLATE & YUZU TARTLETS

Complexity level  

CT LCVIET

Composition

For 15 tartlets (70mm diameter each)

  • Cocoa Sweet pastry
  • Chocolate Sponge Biscuit
  • Milk Chocolate Crémeux – Vietnam Origin
  • Yuzu Caramel
  • Milk Chocolate Chantilly – Vietnam Origin
  1. Belcolade
  2. Recipes
  3. From Single-Origin Chocolate To A Signature Tartlet With Belcolade
1 Cocoa Sweet Pastry
Ingredients
  • Butter 230g
  • Salt 5g
  • Powdered Sugar 200g
  • Whole Eggs 100g
  • Flour 300g
  • Potato Starch 150g
  • PatisFrance Almond Powder 60g
Preparation
  • Cut the butter into uniform cubes. Combine all ingredients and mix gently without overworking the dough.
  • Roll out the dough to a thickness of 2 mm. Chill at 4°C (39°F) for about 2 hours.
  • Line 70 mm tart rings with the dough and bake at 160°C (320°F) for approximately 12 minutes. Let cool
2 Chocolate Sponge Biscuit
Ingredients
  • Egg Yolks 200g
  • Sugar 172g
  • Egg Whites 200g
  • Sugar 52g
  • Flour 100g
  • Butter 60g
Preparation
  • Whip the yolks with 172 g sugar until ribbon stage.
  • Separately, whip the egg whites with 52 g sugar to stiff peaks.
  • Sift together the cocoa powder and flour.
  • Gently fold the dry ingredients into the yolk mixture, then incorporate half of the meringue, followed by the melted butter.
  • Spread onto a 40x60 cm Silpat-lined baking sheet.
  • Bake at 180°C (356°F) for about 8 minutes. Unmold and set aside.
3 Milk Chocolate Crémeux – Vietnam Origin
Ingredients
  • Heavy Cream 35% 621g
  • Vanilla Bean 1P
  • Pectin 325NH95 3g
  • Egg Yolks 40g
  • Light Brown Sugar 40g
Preparation
  • Bring the cream, scraped vanilla bean, and pectin-sugar mixture to a boil. Simmer for 1 minute.
  • Off heat, add the yolks and cook to 85°C (185°F).
  • Pour over the chocolate and blend until smooth.
  • Cool rapidly and blend again before use.
4 Yuzu Caramel
Ingredients
  • Heavy Cream 35% 125g
  • Whole Milk 125g
  • Trimoline (invert sugar) 12g
  • Sugar 140g
  • Yuzu purée 30g
  • Butter 20g
Preparation
  • Bring the cream, milk, and trimoline to a boil. Simultaneously warm the yuzu purée.
  • Caramelize the sugar dry, then deglaze with the hot liquids.
  • Cook to 102°C (216°F).
  • Cool to 80°C (176°F), pour over the chocolate, and blend.
  • At 40°C (104°F), add the butter and blend again.
5 Milk Chocolate Chantilly – Vietnam Origin
Ingredients
  • Heavy Cream 35% 75g
  • Whole Milk 45g
  • Powdered Gelatin 4g
  • Hydration Water for Gelatin 24g
  • Fromage blanc 8% fat 50g
  • Heavy Cream (35%) 450g
Preparation
  • Bring the first portion of cream and milk to a boil. Add the hydrated gelatin and pour over the chocolate. Blend thoroughly.
  • Add the fromage blanc and second portion of cream. Blend again.
  • Refrigerate for 12 hours at 4°C (39°F).
  • Whip to soft peaks before piping.
6 Final Assembly
Ingredients
Preparation
  • Cut the sponge into rings using a 60 mm outer and 30 mm inner cutter to form a donut shape.
  • Pipe 8 g of chocolate crémeux into the base of each baked tart shell to adhere the sponge ring.
  • Fill the center of the sponge with 8 g of yuzu caramel, then top with approximately 20 g of chocolate crémeux to level the tartlet.
  • Fill 3 cm diameter half-sphere molds with chocolate crémeux and freeze.
  • Unmold and place one half-sphere at the center of each tartlet.
  • Pipe the Milk Chocolate Chantilly using a turntable and a decorative piping tip for a refined finish.

Created by Jonathan Mougel in collaboration with Fabio Giambrone

Where the bold character of the single-origin Belcolade Origins Lait Vietnam 45% Cacao-Trace chocolate meets the brightness of yuzu, a new harmony is born — a balance of intensity and finesse.

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