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Thursday, 18 July 2013

Mini Chocolate Tart 小巧克力塔

I bought the ready make mini tart cup from the store. It cost about RM13 for 40 cups. The chocolate ganache ingredient is pretty simple for this tart.


300g dark chocolate ( chop into smaller block)
100g whipping cream
colour chocolate rice for decoration


1. Heat the whipping cream with the dark chocolate under medium heat until
    chocolate melt well and smooth.
2. Leave the melt chocolate aside until it is thicken. You may either leave it
    overnight under room temperature or directly keep it in the fridge for few
    minutes( remember to keep checking on it to avoid it become harden.
3. The chocolate is ready for piping when it able to hold the shape. You may
    try it by scooping the chocolate and pour in circle on the melt chocolate
    surface. As long as it can stay the shape, meaning it is ready for piping.
4. Once ready, just pipe the chocolate into the tart. Sprinkle the colour
    chocolate rice to make it more attractive.
5. The tarts are ready to serve and the remaining can be stored in the fridge.

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