Chocolate Tart

Ingredients

• 70 g dark chocolate
• 1 tsp whipping cream
• 80 g cornflakes
• 75 g milk chocolate
• 1 tsp hazelnut oil
• 45 g hazelnuts
• 75 g semi‑dark chocolate
• 75 ml whipping cream
• 200 g semi‑dark chocolate
• 400 ml whipping cream
• 0.5 tsp orange zest (unprocessed)

Instructions

1. 1.

   Coarsely chop the couverture and melt with the cream in a double boiler. Brush the inside of four 8 cm serving rings with the chocolate and let cool.

2. 2.

   Place cornflakes in a freezer bag and crush roughly. Melt chocolate over a hot water bath. Add hazelnut oil and crushed cornflakes, stir well. Remove from heat, spread onto the molds and allow to cool.

3. 3.

   Roast hazelnuts in a pan without added fat until fragrant. Remove from heat, let cool, then chop finely. Chop chocolate finely and place in a bowl. Heat cream in a pot and pour over the chocolate. Stir until melted. Fold in nuts, fill the rings, and set to firm.

4. 4.

   For the dark chocolate cream, finely chop chocolate again and put it in a bowl along with 200 ml cream and orange zest heated together in a pot. Pour cream over chocolate and stir until melted. Whip remaining cream stiffly. Once chocolate has cooled to room temperature, fold the whipped cream gently in. Fill a piping bag and pipe the cream onto the four molds. Smooth with a palette and refrigerate for at least 4 hours.

5. 5.

   Remove the stainless steel rings from the top. Place the chocolate‑nut tarts on four plates and garnish with nuts and chocolate shards as desired before serving.