Chocolate wave

Made with Cooking Range Caraïbe 66% dark chocolate

Recipes extracted from Simply chocolate by Frédéric Bau © - 2020 Albin Michel editions.

5 steps

These tartlets are a thrilling adventure in chocolate!

Recipe Step by Step



150g Jivara 40% chocolate
120g (½ cup) whole milk
25g (1 Tbsp) glucose syrup
290g (1 ½ cup) very cold 35% fat heavy cream


Boil the milk and glucose syrup together in a saucepan.
Slowly pour a little of the boiling mixture onto the chocolate, mixing in the center to create a smooth, shiny core (maintain this texture the whole time). Continue adding the liquid little by little. Once all the liquid has been added, blend with an immersion blender. Finally, add the very cold cream, blend again for a few seconds, and keep in the refrigerator for at least 3 hours.
Whip the ganache in a stand mixer at a medium speed until it is shiny, rich, and very creamy (similar to gelato) and easily piped out.


200g dark chocolate


Temper the chocolate (method described below) and spread out a thin layer on a piece of baking paper (or even better, a polyethylene sheet) to make a chocolate sheet. For palettes, pipe out different‑sized rounds.
Cover with a second piece of baking paper (or even better, a polyethylene sheet) and gently and regularly press down on the rounds. Let set for about 10 minutes between two baking sheets in the refrigerator and then 2 hours at room temperature before using according to the recipe instructions.
Remember: It is difficult to temper a small amount of chocolate. That’s why we specify 200g of chocolate. You won’t need all of it to decorate your recipe.


30g (3 Tbsp) Valrhona Cocoa Powder
120g (1/2 cup) cold butter
50g (1) egg, cold
90g (3/4 cup) confectioner’s sugar
200g (1 ½ cups) T55 all-purpose flour
60g (1/2 cup + 2 Tbsp) almond flour
2 pinches of salt


Combine the sugar, flour, cocoa powder, almond flour, and salt in a bowl. Cut the cold butter into small chunks and, using your fingers, mix it with the dry ingredients. Continue until there are no more chunks of butter. Add the cold egg and gently knead (as little as possible so as not to give too much body to the dough). Wrap the dough with plastic wrap and flatten it with your palm until it is about ½ inch (1cm) thick. Keep it in the freezer for 30‑45 minutes.
Place the dough between two pieces of baking paper and roll it very thin, about ‑inch (3mm) thick. Put it back in the freezer for 15 minutes.
Preheat the oven to 300°F (150°C). Line a mold (or molds if you’re making tartlets), prick the bottom well with a fork, and bake for 30‑35 minutes.
Thinking Ahead: this shortcrust pastry can be kept in the freezer.


100g Manjari 64% or Caraïbe
66% dark chocolate
70g (1/3 cup) 35% fat heavy cream
125g (4) egg whites
50g (2) egg yolks
50g (1/4 cup) sugar
10g (1 Tbsp) Valrhona Cocoa Powder
Butter for the mold

Preheat the oven to 360‑370°F (180‑190°C). Bake the cake directly on a baking sheet lined with parchment paper. Once the cake is cool, cut out 6‑8 circles with the cookie cutter.
Melt the chocolate to 118‑122°F (45‑50°C, method described below). Add the cream, the egg yolks, and finally the cocoa powder. Stir vigorously with a
spatula until the batter is smooth and elastic. Whip the egg whites to stiff peaks* (description below) with the sugar. Fold the beaten egg whites into the chocolate mixture in two or three parts.
Bake the cake directly on a baking sheet lined with parchment paper. Bake for 12‑14 minutes. Unmold while warm and allow to cool.
Once the cake is cool, cut out 6‑8 circles with the cookie cutter.
*Stiff Peaks: Used to refer to a whipped preparation (chantilly, egg whites, etc.) which forms a point or peak as soon as the whisk is removed. Its consistency is firm, but supple.


225g Manjari 64% dark chocolate
200g (3/4 cup + 3 ½ tsp) whole milk
100g (1/3 cup + 1 ½ Tbsp) 35% fat heavy cream
40g (3 Tbsp) sugar
2g (1 tsp) X58 pectin

Mix the sugar and the X58 pectin together. Melt the chocolate to 95‑104°F (35‑40°C, method described below).
Warm up the milk and cream. Whisk in the sugar and pectin mixture. Boil while constantly stirring.
Gradually pour part of the hot milk over the melted chocolate while stirring with a spatula to make a shiny core (method described
below) and continue pouring the hot milk while stirring the chocolate. Be careful to maintain this smooth emulsion until all the milk is added. Blend with an immersion blender and cover with plastic wrap directly on the surface. Chill the ganache to 86°F (30°C).

Assembly and finishing


Pour a little bit of the creamy ganache into the tartlet shells. Place the cake circles snugly on top of the ganache. Gently push. Fill the tartlet shells up to the top with the rest of the ganache. Chill for 2‑3 hours.


Gently whisk the whipped ganache until it looks like gelato. Using a piping bag, pipe small balls of ganache on the tartlets. Arrange the super fine chocolate palettes in an attractive way on the ganache.

Meet the Chef

Creative Director Valrhona at Tain l’Hermitage

Frédéric Bau

MELTING CHOCOLATE In theory, all chocolates melt on their own, thanks to the cocoa butter. It’s a huge error to add any water to help them melt. On the contrary, it might make things difficult later on! Always melt chocolate slowly. It burns easily, and excessive heat may damage it. It’s best to use a double boiler or a microwave on a defrost setting or at 500 watts maximum. When we specify temperatures to reach, it’s important to respect this information. Otherwise, the chocolate may crystallize. In other recipes, like the ones where we add a hot liquid, for example, the temperature of the melted chocolate isn’t as important and, therefore, is not specified.

Learn more