BELCOLADE Single-origin Chocolate & Yuzu Tartlets

For 15 tarlets (70mm diameter each)

1. Cocoa Sweet Pastry
2. Chocolate Sponge Biscuit
3. Milk Chocolate Crémeux – Vietnam Origin
4. Yuzu caramel
5. Milk Chocolate Chantilly – Vietnam Origin

1. Cut the butter into uniform cubes. Combine all ingredients and mix gently without overworking the dough.
2. Roll out the dough to a thickness of 2 mm. Chill at 4°C (39°F) for about 2 hours.
3. Line 70 mm tart rings with the dough and bake at 160°C (320°F) for approximately 12 minutes. Let cool.

1. Whip the yolks with 172 g sugar until ribbon stage.
2. Separately, whip the egg whites with 52 g sugar to stiff peaks.
3. Sift together the cocoa powder and flour.
4. Gently fold the dry ingredients into the yolk mixture, then incorporate half of the meringue, followed by the melted butter.
5. Spread onto a 40x60 cm Silpat-lined baking sheet.
6. Bake at 180°C (356°F) for about 8 minutes. Unmold and set aside.

1. Bring the cream, scraped vanilla bean, and pectin-sugar mixture to a boil. Simmer for 1 minute.
2. Off heat, add the yolks and cook to 85°C (185°F).
3. Pour over the chocolate and blend until smooth.
4. Cool rapidly and blend again before use.

1. Bring the cream, milk, and glucose to a boil. Simultaneously warm the yuzu purée.
2. Caramelize the sugar dry, then deglaze with the hot liquids.
3. Cook to 102°C (216°F).
4. Cool to 80°C (176°F), pour over the chocolate, and blend.
5. At 40°C (104°F), add the butter and blend again

1. Bring the first portion of cream and milk to a boil. Add the hydrated gelatin and pour over the chocolate. Blend thoroughly.
2. Add the fromage blanc and second portion of cream. Blend again.
3. Refrigerate for 12 hours at 4°C (39°F).
4. Whip to soft peaks before piping.