Jordan Michelle Falco
These chocolate tartlets are decorate dwith a piece of stiped decorative chocolate and a fondant flower.
I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: southernfood.about.com/...blconv.htm
Sand the butter, flour and cocoa, then add all the other ingredients and knead lightly, without bringing out too much elasticity. Stop kneading when the dough is smooth and consistent. Refrigerate in plastic wrap. Allow to rest for 24 hours before use. Note that you can keep it in the refrigerator for several days.
Bring the cream to a boil, then add the glucose, the finely chopped chocolate, and the butter. Allow to cool to about 30C.
Using a rolling pin, roll the dough to a thickness of about 2 mm. Line the base of small tartlet moulds with the dough and allow to rest for 30 minutes, refrigerated. Bake blind in a fan forced oven at 180C. If possible, to better survey the color, cook alongside from plain ones so you have a comparison. Cool, and then use a piping bag with a smooth nozzle (#9) to fill with chocolate ganache. Decorate with small chocolate shavings, or with gold leaf.