Matcha Inspiration Chocolate Tart By Melissa Coppel

Make the shells using pre-crystallized dark chocolate.

Let crystallize at 14 °C.

Place a few cubes of yuzu mochi and yuzu peel in each shell.

Reserve until the ganache is ready.

In a pot, warm the purée, all the sugars, and the butter to 40 °C.

Melt the chocolate to 40 °C in the microwave.

Pour the cream mix over the melted chocolate. Add the citric acid powder.

Hand-blend for 1 minute to emulsify, transfer to a piping bag and let cool down to 27 °C.

Pipe 6 grams inside each “tart” shell, over the mochi and candied yuzu peel.

Take the molds to the cold room set at 14 °C-16 °C, and let them crystallize overnight.

In a pot, toast sesame seeds until they taste nutty. Place them on a Silpat.

In a pot, caramelize the sugar slowly until it's golden brown, then pour it over the sesame seeds. Let cool down completely.

Add sesame seeds, almond paste, sea salt into a food processor. Continue grinding until you obtain a smooth texture.

Pour into a bowl, add melted chocolate and cacao butter.

To pre-crystallize, warm the mix to 30 ºC, then add 1% of its weight in creamy cacao butter.

Pour into a piping bag, and let cool down to 24 ºC.

Pipe 7.5 grams of praliné inside each “tart” shell, over the yuzu ganache.

Let crystallize in the cold room at 16 ºC for 1 hour. Unmold the tarts and reserve in the cold room.

Melt the Matcha Inspiration chocolate in the microwave to 40ºC. Mix in the almond paste and the salt.

To pre-crystallize: Warm the mix to 30 ºC, then add 1% of its total weight in creamy cacao butter.

Add the puffed rice cereal, making sure to crush the cereal slightly.

Spoon 10 grams of crisp on top of each tart, using two spoons.

Sprinkle some gold sesame seeds over the tarts.

Place in the cold room and allow them to crystallize at 16 °C for 1 hour.