Tag Archive: chocolat


Fall Into You

It was foggy here, in Wellington for Anzac day

To me, Fall is all about cooler days but warm colours, leaves and less flowers, and an additional layer of clothing !

This tart is a personal interpretation of this season.

From my imagination to reality, I needed to experiment…

And I had fun making chocolate leaves using mint, shaping fudge pearls and cutting out flower-shape in apple chips, just to decorate these tartelettes.
As for the tart filling, I made a frangipane with cocoa and hazelnut.

Sinemage Diptych Fall Chocolate Tart

While the fog was still lingering around in the afternoon, Paprika prepared a tea and we nibbled on these tartelettes.

And Fall couldn’t be sweeter…

Sinemage Fall Chocolate Tart

Fall Chocolate Tart

Shortcrust Pastry

250g flour
80ml water
125g butter at room temperature and diced
1 pinch of salt

Frangipane Filling

110g hazelnut meal
120g brown sugar
4 eggs
20g cocoa powder (unsweetened)
2 tbsp fresh cream
1 tsp rum
1 pinch of salt

In a large bowl mix together flour and salt // Add butter to flour and mix with your finger tips to get a fine sandy texture // Add water and mix quickly with your hand to form a dough // Wrap the dough in cling wrap and let it rest for one hour in the fridge //Preheat oven to 180°C // In a bowl mix together hazelnut meal, salt and cocoa powder // In an other bowl whip egg and sugar until frothy // Add gradually hazelnut meal into egg batter and stir well to combine and get a smooth batter // Add fresh cream and rum and mix well // Then, roll down the tart dough on a dusted flour surface // Cut dough to fit your tart pan and prick the bottom of the dough with a fork // Pour equally the batter in each tart shell // Bake for 25-30 minutes // Remove from the oven, turn out of tins and let cool on a wire rack.

Toppings
Walnuts and toasted silvered almonds

Apple chips
1 apple
Slice horizontally and place slices on a tray lined with baking paper. Grill for a couple of minutes, until dry. Then let them cool and cut out with fancy shape cookie cutter in each slice.

Chocolate leaves
10 mint leaves, washed and dried.
40g dark chocolate, melted over a water bath
Using a brush, evenly coat the back of each leaf with chocolate (1-2 mm thick)
Let them dry and then peel carefully the mint leaf from chocolate.

Fudge pearls
60g caster sugar
20g honey
25cl milk
30g butter chopped
In a sauce pan over medium heat, mix sugar, honey and milk. Bring it to a gentle boil and stir from time to time. Add butter gradually and keep on stirring. Let the mixture to thicken and colour. Then pour in silicon pans and let it cool and firm up. Turn out of pan and dice it. Then roll softly between your palms each cube of fudge to shape it like a pearl.

La suite en français…

SHF * Festive Season *

It’s maybe Summer down here, but like everyone else, I’m preparing for the Holidays.

Christmas tree and decoration.
Gifts.
Cards.
chocolates.
At least, I can tick this one.

I’m so happy because my sister M. is coming very very soon and she’s a pistachio lover, so I’m sure she’ll enjoy these chocolates filled with pistachio paste !

As you may know, this month Nic hosts Sugar High Friday and the theme is Holidays, so this is my contribution to this special edition !

Chocolate

The coating maybe a little bit tricky, so I advice:
– For the water-bath, to use a container that is taller than wide, dipping the pistachio paste without touching the bottom of the container will be easier that way.
– To remove from the fridge one by one each piece before dipping, to avoid the melting of the paste in the warm chocolate.
– For a smoother finish on the top (I didn’t do it, for this batch and the pick mark is still visible on the top), line a wire rack with baking paper and make holes with a wooden pick, keeping at least 5 cm distance between each hole. Then place each chocolate, well drained, on the baking paper passing the free extremity of the wooden pick through the hole -like sewing.

For about 20 chocolates:

80g pistachio ground
110g black chocolate, a good quality one.
2tbsp honey (with a mild flavor)
+ (Spices if you want)

Please note, this quantity of chocolate is more than needed to coat, but necessary for dipping.

In a bowl mix with the finger tips pistachio ground and honey. Then press firmly with your palm to combine and form a paste. Flatten the paste (about 1 cm) and shape it in a square. Place the paste in a cling wrap and refrigerate for at least 1 hour. Remove from the fridge, cut it in regular squares with a sharp knife and place them back in the fridge. In a water bath melt the chocolate, then keep over low fire. Line a baking tray with baking paper. Then, one by one, dip with the help of a wooden pick, the pistachio cube in the chocolate without touching the side and the bottom of the container. Drain well over the pan any chocolate excess. Then delicately place the chocolate to dry on the baking paper. Process until you are done. Let them cool and dry.

La suite en français…

Pure Gourmandise

Mendiant1

Here it comes the little round and sweet thing I promised you earlier.
A way to bring a personal touch when serving coffee.
Or wrapped in a favor box, to please someone you care – and you don’t have to wait for the end of the year for that !
Or just eat them whenever you want.
Nut and chocolate lovers, here is your simple little treat.

Diptych1

All you have to do is melt in a water-bath 120g of dark chocolate. Then pour the chocolate in the bottom of a 6 silicon muffin pans. It’s important that pans are made of silicon, for an easy turning out. You wait for a while until the chocolate starts to firm up. Then you delicately place on the top nuts, sliced dry apricot, diced orange confite, dry grapes or what you fancy really and let them cool completely before turning out of the pans.
And tada ! Here you have little mendiants as we call them in French.

Mendiants

Have a nice week-end !

La suite en français…