Recipe: Blonde chocolate and pecan tartlets

Tartelettes Dulcey

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An adaptation of a recipe created by the École du Grand Chocolat Valrhona

Makes 8 tartlets

Required accessories:

• Tall, narrow bowl or large measuring cup

• Hand blender (“Braun” type)

• Rubber spatula

Ingredients:

• 100g Cream 35%

• 200 g Valrhona Dulcey blond chocolate*

• 40 g pecans

• 4 chocolate cups* or tart shells

• Whipped cream for decoration

Preparation:

1. Toast the pecans in the oven for 10 minutes at 350° F. Cool;

2. Make the ganache: bring the cream to the boil and pour it over the Dulcey chocolate;

3. Blend with an immersion blender until smooth and shiny;

4. Roughly chop the pecans and add to the mixture;

5. Pour into the tartlet cups or bases and refrigerate to set the ganache;

6. Decorate with a rosette of whipped cream and serve.

* Available at Érico in our selection of products for preparing pastries and chocolates