Website review: Double Chocolate Tartlet - Chocolat...
annie52 discovered this in Food/Cooking
•5 reviews since Jan 8, 2007
cooking
•chocolatetradingco.com/magazine.asp
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Reviews of this website
annie52 discovered 19 months ago- This is me - a hot chocolate tartlet :-D
- waffley rated 19 months ago
- Ohgodthatlookssogood.
- Marisun rated 19 months ago
- Just couldn't help like this page.
- BigDaddyB rated 19 months ago
- Double Chocolate Tartlet Ohhhhhh, re-read those words, "Double,.... Chocolate,....Tartlet", mmmmmmmmmmmmm.
- metalkpretty1 rated 19 months ago
- I discovered The Double Chocolate Tartlet at the Belle Epoque in Knutsford, Cheshire, England. Not far from home at all so very little travelling required on this occasion. It's a lovely little chocolate dessert and I enjoyed it in the art nouveau style surroundings after a long walk through Tatton Park, a beautiful country estate complete with roaming deer. David Mooney, chef and owner, recommends using no less than 70% dark chocolate and comments "This dish summarises everything that is good in the world... soft, warm, comforting and above all deeply chocolaty". I have made this with both the Amedei 70% Tuscan Black couverture and also the Michel Cluizel 70% Tamarina and both work great so it depends how much chocolate you have to hand at the time. RECIPE INGREDIENTS: (12 Servings) Filling 400g Dark Chocolate - at least 70% cocoa solids 400g Unsalted butter 12 Whole Eggs - Free Range 400g Unrefined Caster Sugar 180g Unbleached Plain Flour Pastry 350g Unbleached Plain Flour 50g Cocoa Powder 200g Unsalted Butter 150g Icing Sugar 2 Whole Eggs - Free Range Method - For the filling Melt the chocolate & butter together in a bain marie - do not let the bottom of the bowl touch the simmering water Whisk together the eggs & sugar until light & creamy, then gently fold in the flour Fold the egg & sugar mix into the chocolate Combine all the pastry ingredients together & work into a smooth paste Line 12, 5 inch tartlette tins with pastry Pour in fillng & bake for 10 mins @180c
