EBP Tarte Chocolate Ganache

EMF Boutik Professional

Servings

4-5

Prep Time

20 minutes

Cuisine

Dessert

Category

Dessert

Rich, smooth, and irresistibly indulgent—this Tarte Chocolate Ganache is a celebration of all things chocolate. Made with premium Callebaut dark chocolate, this elegant dessert boasts a silky ganache filling nestled in a crisp EBP chocolate tart shell, perfect for special occasions or luxurious everyday moments.

EBP Tarte Chocolate Ganache

Ingredients

    For the ganache filling

    • 200g (7 oz) Callebaut Dark Chocolate 70% Min Cocoa, n° 70-30-38) callets or finely chopped
    • 120ml (½ cup) Even Fresh UHT Whipping Cream 35% Fat
    • 30g (2 tbsp) unsalted butter
    • 1 tbsp honey or corn syrup (optional, for shine)
    • ½ tsp Authentic Products Vanilla Extract With Seeds (Concentration: 200g/L)
    • Pinch of salt

    For garnish (optional)

    • Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute
    • Capfruit Strawberry Individually Quick Frozen Fruit (IQF)
    • Capfruit Raspberry Willamette Individually Quick Frozen Fruit (IQF)
    • Whipped cream

    Meringue garnish (optional)

    • 100g of egg white
    • 100g caster sugar
    • 25g water
    • 100g icing sugar

    You Will Need

    • EBP Frozen Chocolate Round tart shells coated with butter
    • Pavoni Disposable Pastry Bag

    Directions

      Ganache Filling

      1. Heat cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Do not boil.

      2. Melt chocolate: Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth.

      3. Add butter & flavoring: Stir in butter, honey (if using), vanilla, and salt until glossy.

      Meringue garnish (optional)

      1. Put sugar and water in a casserole, stir to make the syrup, and wait until it boils.

      2. In the mixer, put the egg white and mix it until it is smooth, then add the syrup and let it mix until it’s cold.

      3. Add icing sugar and mix it with a spatula. Bake it at 85 C for 90 minutes.

      Assembly

      1. Pipe the ganache into the cooled EBP tart shell, smoothing the top.

      2. Add the meringue on top of the tart. (optional)

      3. Refrigerate for at least 2 hours until set.