Directions:

SWEET COCOA DOUGH

• 1. In a mixing bowl fitted with a paddle attachment, blend the butter cut into cubes and the sifted powders until sandy. Then add the whole eggs and mix until dough forms.
• 2. Roll out the dough between two silicone baking mats to a thickness of 2.5 mm. Let rest overnight and cut out discs 3.5 cm in diameter.
• 3. Bake on an inverted silicone half-sphere mold for 20 min at 155°C.

DARK CHOCOLATE & COFFEE GANACHE

• 1. In a saucepan, heat the cream, inverted sugar, and salt to 70°C. Pour the hot mixture over the dark and milk chocolate couverture and the cubed coffee fusion.
• 2. Blend intensely with an immersion blender without incorporating air bubbles.

DECORATION

• 1. Toast the hazelnuts for 20 min at 160°C. Allow to cool and then crush the hazelnuts.
• 2. Pour the warm ganache into the cocoa tart shells and sprinkle crushed hazelnuts over the top. Leave to crystallize.