EBOOK

CHOCOLATE IS ENOUGH
BECAUSE YOUR LOVE LANGUAGE IS CHOCOLATE

+ 10 Various Recipes & Techniques

+ 90 Explanatory Illustrations
For Amateurs and Pros
Give it a try , Make it Wrong and Learn how to fix it

JULY2022 @Bonebeau
 BEHIND THE TARTS 3

ESSENTIALS & EQUIPMENTS

•Equipments. 7
•Tart Composition. 8
•Tart Dough. 9
•Recipe. 10
•Shaping & Baking. 11

HAPPY LITTLE PILL

•Inverted Caramel. 15
•Pralinois Chocolate Ganache. 18
•Milk Chocolate Glaze. 21
•Assembly. 24

SOFTLY CHOCOLATE
•Hazelnut & Cocoa Cream. 28
•Milk Chocolate Ganache. 31
• Assembly. 34

CHERRY SONG
•Cherries Compote. 38
•Flourless Cocoa Biscuit. 41
•Milk Chocolate Cremeux. 44
•Neutral Chantilly. 47
•Assembly. 50
HAPPY LITTLE PILL
Every Tarts carries a side story to it and every pastry out there has a
portion of our feelings hang up to it.
Back when I was building up the inspiration for this tart I couldn't
think of a better mold than this tiny oval like mold, I had so many
ideas of over filling it with so many preparations and getting to
balance the composition well , but I settled down on making it
simple, clean and easy since it was indeed a small tart it had to carry
few things so that every portion would be having its fair share of feels.

BEHIND THE TARTS Page 3

 CHERRY SONG
It never seemed for me to skip the
Foret Noir dessert especially in this
season where loads of cherries are
found everywhere, I had worked
this tart before and decided to give
its chocolaty side an immense
upgrade especially the cremeux
consistency to fit well the delight
and refresh of the fruits.

SOFTLY CHOCOLATE

Classics are always referred to as

winners , first thing that gets taken
without a second thought.
At first I made this during a surge of
love moment I was having and that
softness of love was transferred into
this chocolate tart as simple as love
might seem. It really has some
depths of complicity and this is
where the hazelnuts come to
impersonate it.

BEHIND THE TARTS Page 4

 “
ONLY IN THE
DARKNESS OF
CHOCOLATE
I FOUND THE
BRIGHT SIDE
OF MY
JOURNEY
 ESSENTIALS
&
EQUIPMENTS
 Essentials & Equipements

1. Recipients/Mixing bowls. 7. Silicone Mat & Silpat Mat.

2. Spatulas 8. Perforated Tart Ring and
3. Whisks (Handheld / electric) perforated baking tray.
4. Electronic balance/scale. 9. Wrack for cooling.
5. Off set spatula. 10. Pastry brush.
6. Tea spoons / Forks. 11. Emergent blender.
12. Sauce pans.

Essentials & Equipements Page 7

 TART COMPOSITION

- Cocoa Tart Shell. - Cocoa Tart Shell. - Cocoa Tart Shell.

- Inverted Caramel. - Hazelnuts & Cocoa - Cherry Compote.
- Pralinois Ganache. Cream. - Flourless Cocoa Biscuit.
- Milk Chocolate Glaze. - Milk Chocolate - Milk Chocolate Cremeux.
Ganache. - Neutral Chantilly.
TART DOUGH
 COCOA TART DOUGH

INGREDIENTS
• 100 g Unsalted Butter.
• 70 g Powdered Sugar.
• 50 g Whole Eggs ( 1 Egg).
• 180 g All Purpose Flour.
• 20 g Dutch Processed Cocoa
Powder.
• Pinch of Salt.

ABOUT THE RECIPE

Preparation:
10 minutes.
Rest/Chill Time:
At least 2 hours in the fridge.
Conservation:
Up to 3 months in the freezer.
Serving :
10 to 15 tart shell of 8cm of diameter.

ABOUT THE INGREDIENTS

• The unsalted butter must be at
room temperature.
• The butter can be replaced by only
margarine.
• The powdered sugar can be
replaced by fine sugar.
• The Dutch processed Cocoa can be
replaced with Natural Cocoa.
• Do not skip the salt.

Tart Dough / Recipe Page 10

 INSTRUCTIONS
• Cream the unsalted butter with • Add the sifted flour and cocoa
the powdered sugar until powder and mix well.
combined. • Stop mixing once all the dry
• In a separate bowl, whisk the ingredients disappear.
eggs. • Wrap it up in a plastic film and
• Filter the precise measurement let it rest for at least 2 hours or
of the egg over the creamed overnight in the fridge or freezer.
butter.
• Using a whisk mix until
homogenized.

PREPARATIONS

Tart Dough / Recipe Page 11

 SHAPING BAKING
• In between two silicone mat or • Freeze the shaped tart shell
parchment paper, roll the before baking.
dough to 3 or 2 mm of • Preheat your oven to 170°C.
thickness. • Bake the tart shells directly
• Using a knife shape long strips from the freezer for around 15
of 2 cm width. to 20 minutes.
• Put the dough in the freezer for • Let them cool slightly and
10 minutes. remove the tart ring.
• Lay it inside of the perforated • Brush a mixture of 1 egg yolk
tart ring. and 5 ml heavy cream.
• Cut the excess of the dough. • Bake again at 160°C for 15 more
• And press the ring onto the minutes.
rolled dough.

Tart Dough / Shaping & Baking Page 12

HAPPY LITTLE PILL
INVERTED
CARAMEL
 INVERTED CARAMEL

INGREDIENTS

• 60 g Granulated sugar.
• 60 g Glucose syrup.
• 60 g Unsalted butter.
• 100 ml Heavy cream 30% FAT.
• 100 ml Whole milk.

ABOUT THE RECIPE

Preparation:
20 minutes.
Rest/Chill Time:
4 hours/Overnight in the fridge.
Conservation:
7 days in the fridge.
Serving :
25 to 30 oval tart (6.5X2.5 cm).

ABOUT THE INGREDIENTS

• Granulated Sugar can only be
replaced by fine sugar.
• The heavy cream can not be
replaced by the light cream.
• Skimmed milk can be used, avoid
using alternative milk.
• Glucose can not be replaced by
honey or inverted sugar.
• Salted butter can be used.

Inverted Caramel Page 15

 INSTRUCTIONS
• In a Sauce Pan mix the • Pour it into a bowl add the half
granulated sugar, glucose, measurement of the milk.
butter, heavy cream and only • With an emergent blender mix it
half of the milk. well.
• Put it over medium heat and let • Pour in a container and cover it
it boil, once it has reduced let it to the surface with a plastic
caramelize until it turns to a wrap.
darkened color of brown • Let it cool until completely set.

PREPARATIONS

Inverted Caramel Page 16

 PRALINOIS
CHOCOLATE
GANACHE
 PRALINOIS CHOCOLATE GANACHE

INGREDIENTS

• 100 g Milk chocolate.

• 60 g Almond or hazelnut
praline.
• 100 ml Heavy cream 30% FAT.
• 15 ml Whole milk.

ABOUT THE RECIPE

Preparation:
10 minutes.
Rest/Chill Time:
4 hours/Overnight in the fridge.
Conservation:
5 days in the fridge.
Serving :
30 to 35 oval tart (6.5X2.5 cm).

ABOUT THE INGREDIENTS

• Milk chocolate can not be replaced
by dark or semi-sweet chocolate.
• Light cream can not be used instead
of heavy cream.
• The whole milk can be skipped but
may result in a stiffer ganache.
• Pick/Make a less sweet praline to
balance it with the sweetness of the
milk chocolate.

Pralinois Chocolate Ganache Page 18

 INSTRUCTIONS
• Melt the milk chocolate over a • Mix between each time you add
double boiler or in the the hot liquids , at first it will
microwave. seem curdled but as you keep
• Add the praline to the melted adding it will turn into a smooth
chocolate and mix them well. liquid Ganache.
• Heat the heavy cream and milk • Pour in a container and cover to
until it comes to a light boil. the top with a plastic wrap.
• Pour it on three times over the • Put it in the fridge and let it
melted chocolate and praline. completely set.

PREPARATIONS

Pralinois Chocolate Ganache Page 19

 MILK
CHOCOLATE
GLAZE
 MILK CHOCOLATE GLAZE

INGREDIENTS

• 250 g Milk chocolate.

• 40 ml Neutral oil.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
None.
Conservation:
Up to 1 month in the fridge.
Serving :
Coverture of 25 oval tart (6.5X2.5 cm).

ABOUT THE INGREDIENTS

• Milk chocolate can not be replaced
by dark or semi-sweet chocolate.
• Neutral oil can not be replaced by
butter or margarine.
• Neutral oil can be replaced by
hazelnut or coconut oil but might
result in changing the final taste of
the tart.

Milk Chocolate Glaze Page 21

 INSTRUCTIONS

• Melt the milk chocolate over a

double boiler or in the
microwave.
• Add the neutral oil and mix
them well.
• Set aside at room temperature
for later use or immediately use
on a cold frozen tart.

PREPARATIONS

Milk Chocolate Glaze Page 22

ASSEMBLY
 ASSEMBLY

COMPOSITION INSTRUCTIONS
1. Pipe in the inverted caramel at half width
Tart Shell Dimensions: of the tart shell.
Oval , round edged. 2. Pipe over it the Pralinois chocolate
6.5cm X 2.5 cm X 2 cm. ganache.
3. Smooth the excess with an offset spatula ,
going gently on the edges of the tart shell
Composition Order : so as not to break it.
1. Cocoa tart shell. 4. Set in the fridge for 15 minutes.
2. Inverted caramel. 5. Take it out of the freezer and glaze
3. Pralinois chocolate ganache. instantly with the milk chocolate glaze.
4. Milk chocolate glaze. 6. It can be left this way and decorated with a
gold leaf.
7. Or slightly dip in a triangular like off set
spatula or fork to leave an imprint so as it
resembles a chocolate bar.
8. Set it back in the fridge for 5 minutes and
enjoy.

Assembly Page 24
Assembly Page 25
SOFTLY CHOCOLATE
HAZELNUT
&
COCOA
CREAM
 HAZELNUT & COCOA CREAM

INGREDIENTS

• 50 g Hazelnut powder.
• 40 g Powdered sugar.
• 50 g Whole eggs (1 egg).
• 50 g Unsalted butter.
• 5 g All purpose flour.
• 7 g Dutch processed cocoa.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
2 hours/Overnight in the fridge.
Conservation:
3 days in the fridge.
Serving :
15 Round tart (8 cm of diameter).

ABOUT THE INGREDIENTS

• Hazelnut powder can be home
made using coffee grinder.
• It can be replaced by almond
powder but will alter the final taste.
• Powder sugar can be replaced by
fine sugar or granulated sugar but it
will result in a loose cream.
• Natural cocoa powder can replace
the Dutch processed one.

Hazelnut & Cocoa Cream Page 28

 INSTRUCTIONS
• In a mixing bowl, mix together • Fill it in a plastic bag.
the hazelnuts powder, powdered • Set in the fridge for at least 2
sugar, flour, cocoa powder and a hours or overnight to develop
pinch of salt. most of the flavors.
• Add the very soft unsalted
butter (can even be melted and
cooled), the whole egg and mix
until it forms one homogeneous
liquid preparation.

PREPARATIONS

Hazelnut & Cocoa Cream Page 29

 MILK
CHOCOLATE
GANACHE
 MILK CHOCOLATE GANACHE

INGREDIENTS

• 200 g Milk chocolate.

• 200 ml Heavy cream 30% FAT.
• 20 ml Whole milk.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
4 hours/Overnight in the fridge.
Conservation:
7 days in the fridge.
Serving :
15 Round tart (8 cm of diameter).

ABOUT THE INGREDIENTS

• Milk chocolate cannot be replaced
by semi sweet or dark chocolate.
• Light cream cannot replace the
heavy cream.
• Whole milk is optional but this will
result in a stiffer ganache.
• Plant based milk cannot replace the
whole milk.

Milk Chocolate Ganache Page 31

 INSTRUCTIONS

• Heat the heavy cream and whole • Pour in a container and cover to
milk to a light boil. the top with a plastic wrap.
• Pour it over the chopped • Let it cool in the fridge until
chocolate. completely set.
• Let it sit for few seconds.
• With an emergent blender mix it
until homogenized.

PREPARATIONS

Milk Chocolate Ganache Page 33

ASSEMBLY
 ASSEMBLY

COMPOSITION INSTRUCTIONS

Tart Shell Dimensions: 1. Bake the shaped tart shells for 20 minutes
Round.. at 170°C, take them out and let them
8 cm of diameter. slightly cool.
2. Apply the egg wash and pipe in the
hazelnuts and cocoa cream slightly less
Composition Order : than the half width of the tart shell adding
half raw hazelnuts and bake again at 180°
1. Cocoa tart shell.
for 7 to 10 minutes.
2. Hazelnuts & cocoa cream.
3. Take them out and let them slightly cool.
3. Milk chocolate ganache.
4. Over a double boiler melt the chocolate
ganache.
5. Fill it in over the baked cream, and set it in
the fridge or freezer until completely set.
6. Decorate with some roasted hazelnuts ,
hazelnut skin, cocoa dust and a gold leaf.

Assembly Page 34
Assembly Page 35
CHERRY SONG
 CHERRY
COMPOTE
 CHERRY COMPOTE

INGREDIENTS

• 300 g Pitted cherries.

• 60 g Granulated sugar.
• 10 ml Lemon juice.

ABOUT THE RECIPE

Preparation:
25 minutes.
Rest/Chill Time:
3 hours/Overnight in the fridge.
Conservation:
5 days in the fridge.
Serving :
4 Round tart (10 cm of diameter).

ABOUT THE INGREDIENTS

• Cherries Purée can be used.
• Frozen cherries can be used.
• Do not skin the cherries.
• The lemon juice is optional but
helps maintain the final consistency
of the compote.
• Taste your cherries before adjusting
the sugar amount you can slightly
go above the sugar measurements.

Cherry Compote Page 38

 INSTRUCTIONS
• Mix the cherries, sugar and • Pour in a container and cover.
lemon juice. • Let it completely cool in the
• On medium heat cook it for fridge before use.
around 15 to 20 minutes, until
the fruits soften and the liquids
reduce.
• Blend it with an emergent mixer
or leave it as it is.

PREPARATIONS

Cherry Compote Page 39

FLOURLESS
COCOA
BISCUIT
 FLOURLESS COCOA BISCUIT

INGREDIENTS

• 60 g Egg white.
• 40 g Egg yolk.
• 60 g Granulated sugar.
• 40 g Dutch processed cocoa

ABOUT THE RECIPE

Preparation:
20 minutes.
Baking Time:
7 to 10 minutes at 190° C.
Conservation:
2 days wrapped and in airtight
container.
Serving :
4 Round Tart (10 cm of diameter).

ABOUT THE INGREDIENTS

• Egg white must be clean and free of
any yolk.
• Fine sugar can be used instead of
granulated sugar.
• Natural cocoa powder can be used
but will result in an acidic after-
taste.

Flourless Cocoa Biscuit Page 41

 INSTRUCTIONS
• In a clean bowl whisk the egg • Pipe it onto parchment sheet.
yolks until it slightly starts to • Bake it in a preheated oven at
foam. 190°C for 7 to 10 minutes.
• Add the fine sugar bit by bit • Take it out of the oven and let it
until you have a stiff meringue. cool.
• Gently incorporate the egg yolks
with a whisk.
• Sift over the cocoa powder and
gently fold it in using a spatula.

PREPARATIONS

Flourless Cocoa Biscuit Page 42

 MILK
CHOCOLATE
CREMEUX
 MILK CHOCOLATE CREMEUX

INGREDIENTS

• 100 g Milk chocolate.

• 125 ml Whole milk.
• 40 g Egg yolks (2 PCS).

ABOUT THE RECIPE

Preparation:
15 minutes.
Rest/Chill Time:
Overnight in the fridge.
Conservation:
5 days in the fridge.
Serving :
5 Round tart (10 cm of diameter).

ABOUT THE INGREDIENTS

• Milk chocolate cannot be replaced
by semi sweet or dark chocolate.
• Plant based milk cannot replace the
whole milk.
• Skimmed or semi fat milk can be
used.

Milk Chocolate Cremeux Page 44

 INSTRUCTIONS
• Mix the egg yolks with the milk. • Pour in a container and cover it
• Cook it over medium heat until to the top with a plastic wrap.
it reaches 80°C. • Very important to let it set in the
• Pour it over the chopped fridge overnight.
chocolate and let is sit for few
seconds.
• With an emergent blender mix it
well.

PREPARATIONS

Milk Chocolate Cremeux Page 45

 NEUTRAL
CHANTILLY
 NEUTRAL CHANTILLY

INGREDIENTS

• 120 ml Heavy cream 30% FAT.

• 20 ml Powdered sugar.

ABOUT THE RECIPE

Preparation:
5 minutes.
Rest/Chill Time:
None.
Conservation:
3 days in the fridge.
Serving :
More than 5 round tart (10 cm of
diameter).

ABOUT THE INGREDIENTS

• Heavy cream cannot be replaced by
light or plant based cream.
• Powdered sugar cannot be replaced
by any other types of sugar.

Neutral Chantilly Page 47

 INSTRUCTIONS
• Pour the heavy cream in a • Keep mixing until you have a
mixing bowl along with the less of stiff peaks and more of a
whisk and put it in the freezer soft peak.
for 5 minutes.
• Take it out and start whipping
only at medium speed.
• Once the bubbles starts to form
add in the powdered sugar at
once.

PREPARATIONS

Neutral Chantilly Page 48

ASSEMBLY
 ASSEMBLY

COMPOSITION INSTRUCTIONS

Tart Shell Dimensions:

Round..
10 cm of diameter. 1. Pipe in the cocoa tart shell the cherry
compote.
2. Put over it the precut disk of the flourless
Composition Order : cocoa biscuit.
3. Pipe over it the chocolate cremeux and
1. Cocoa tart shell.
smooth the surface with an offset spatula.
2. Cherry compote.
4. Pipe three dollips of Neutral chantilly.
3. Flourless cocoa biscuit.
5. Gently layer some cherries on top of the
4. Milk chocolate cremeux.
chantilly.
5. Neutral chantilly.

Assembly Page 50
Assembly Page 51