Caranoa Tartlet

    Av Valrhona

    An original recipe by Baptiste Blanc, Pastry Chef Instructor at L’École Valrhona.

    1. Shortcrust pastry: Mix the chocolate melted at 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Pour the mixture onto the flour, icing sugar, powdered almonds and salt. Briefly mix all these ingredients together. Spread out immediately. Bake at 300°F (150°C).
    2. Dessert ganache: Bring the cream and the inverted sugar to the boil. Slowly pour over the chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Use your ganache straight away or leave it to harden until you are satisfied.
    3. Spray mix: Melt all the ingredients together then spray at a temperature of 105-115°F (40-45°C).
    4. Whipped ganache: Heat the smaller portion of cream, the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.
    5. Assembly and finishing: Make the whipped ganache, then store in the refrigerator. Make the P125 shortcrust pastry, then use it to line 7,5 cm-diameter tart cases. Bake at 320°F (160°C) for approx. 15 minutes. Set aside. Make the dessert ganache and use it to fill the tarts. Leave to harden at 60°F (16°C). Whip up the whipped ganache, then use a piping bag with an 18mm petits fours nozzle to pipe out a 12 g droplet. Immediately flatten your droplet using a sheet of confectionery dipping paper. Freeze. Spray the whipped ganache with the spray mix to give it a velvety look, and place it in the center of the tart. Finish off with your own customized logo decoration.



    • 250 g P125 Coeur de Guanaja Valrhona
    • 450 g Dry butter 84%
    • 190 g Whole eggs
    • 880 g Strong white bread flour
    • 340 g Icing sugar
    • 110 g Powdered blanched almonds
    • 7,5 g Salt


    • 460 g UHT cream 35%
    • 75 g Inverted sugar Sosa
    • 460 g Caranoa 55% Valrhona


    • 150 g Cocoa butter Valrhona
    • 350 g Caranoa 55% Valrhona


    • 95 g UHT cream 35%
    • 10 g Glucose DE 38/40 Sosa
    • 10 g Inverted sugar Sosa
    • 90 g Caranoa 55% Valrhona
    • 200 g UHT cream 35%