Yuzu Pineapple Coconut Chocolate Tart
Sep 19, 2023

A convergence of cultural inspiration, exquisite texture contrast and tropical symphony.


Group A

Chocolate Tartlet


Group B

Ingredients Weight (kg)
Bakels Les Fruits Pineapple Coconut 0.150
Total 0.150


Group C

Ingredients Weight (kg)
Yuzu Cream Filling 0.250
Cream 0.060
Total 0.310


Group D

Ingredients Weight (kg)
Cream 0.150
Liquid Glucose 0.020
Compound Vanilla with Seeds 0.015
Dark Chocolate 0.130
Cream 0.300
Total 0.615
Preparation Procedure
  1. Prepare basic chocolate tartlets.
  2. With a piping bag, pipe a thin layer of Bakels Pineapple Coconut inside the tart 50% full.
  3. In a mixing bowl, combine Yuzu Crème Filling and whipped cream and make a smooth texture then pipe the second 50%.
  4. Use a spatula to make the surface even.
  5. Prepare the chocolate cream in advance of minimum 2 hours by: Boil fresh cream and glucose, and pour over the dark chocolate and emulsify well.
  6. Then incorporate the liquid fresh cream inside and chill for minimum of 2 hours.
  7. After that, you can whip the crème in a mixer to your preferred texture and pipe it on top of the tart.
  8. Garnish to your liking.


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