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 over the mochi and yuzu peel, filling the shells halfway.

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

Shelf life: 90 days if stored at 16 °C or below.

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.

Make a paste using a food processor. Add almond butter, sea salt, almond oil, and continue grinding. For a smoother texture, use a tabletop melanger. 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 over the yuzu ganache, filling the shells all the way.

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

Shelf life: 365 days if stored at 16 °C or below.

Melt the cacao butter and the Matcha Inspiration chocolate. 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 the crunch on top of each tart. Place in the cold room and allow to crystallize at 16 °C for 1 hour.

Pre-crystallize white chocolate and drizzle in some Matcha Inspiration chocolate pre-crystallized as well.

Dip the top of each tart in the chocolate. Let crystallize in the cold room overnight.

The next day pack them and store them in a cold room at 14 °C-16 °C, with a relative humidity around 60%.