Torta de chocolate com amendoim

Ingredientes

• 70 g almond flour
• 500 g all-purpose flour
• 180 g confectioner's sugar
• 35 g inverted sugar
• 2 g fleur de sel or kosher salt
• 300 g butter 83% fat, room temp.
• 2 whole large eggs
• 100 g Callebaut Caramel Loaf
• 10 g salted, roasted peanuts
• 520 g heavy cream 35%
• 450 g Callebaut 811 Dark Chocolate 54%

Modo de preparo

1. 1

   Sable Dough for Tart Shell

2. 2

   Ingredients

3. 3

   70 g almond flour

4. 4

   180 g confectioner's sugar

5. 5

   2 g fleur de sel or kosher salt

6. 6

   Method

7. 7

   In the mixer with paddle attachment, mix the almond flour, confectioner's sugar and fleur de sel.

8. 8

   Ingredients

9. 9

   300 g butter 83% fat, room temp.

10. 10

    Method

11. 11

    Add the butter and mix well at low speed.

12. 12

    Ingredients

13. 13

    2 whole large eggs

14. 14

    Method

15. 15

    Add the eggs, mix slowly.

16. 16

    Ingredients

17. 17

    500 g all-purpose flour

18. 18

    Method

19. 19

    Add the flour and mix at slow speed until homogenous.

20. 20

    Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired thickness. Line into two 8' tart molds, then bake at 350°F until golden brown (approximately 20 minutes).

21. 21

    Caramel Layer

22. 22

    Ingredients

23. 23

    100 g Callebaut Caramel Loaf

24. 24

    Method

25. 25

    Soften the caramel loaf in the microwave. Spread out onto pre-baked tart shell.

26. 26

    Ingredients

27. 27

    10 g salted, roasted peanuts

28. 28

    Method

29. 29

    Sprinkle the roasted peanuts on top of the caramel.

30. 30

    Let set for one hour before filling with ganache.

31. 31

    Dark Chocolate Ganache

32. 32

    Ingredients

33. 33

    520 g heavy cream 35%

34. 34

    35 g inverted sugar

35. 35

    Method

36. 36

    In a microwave-safe bowl, heat up the cream and inverted sugar to 150°F.v

37. 37

    Ingredients

38. 38

    450 g Callebaut 811 Dark Chocolate 54%

39. 39

    Method

40. 40

    Place chocolate into mixing bowl, then cover with the hot cream mixture and mix with a whisk until thoroughly blended. Finally, emulsify with immersion blender for 30 seconds.

41. 41

    Pour on top of the caramel layer to fill the pre-baked tart shell and let set for 1 hour in the refrigerator.

42. 42

    Garnish with honey roasted peanuts and Callebaut Milk Chocolate Blossoms.