Callebaut Chocolate Jaffa Tart

Posted by Mark McDonald on
Callebaut Chocolate Jaffa Tart


Makes 1 large tart or 12 individual

425g cream
15g glucose
Zest of 1 orange
400g Callebaut 811 Dark 54.5%
100g Lurpak butter unsalted, soft at room temperature
Pinch Maldon sea salt
Tiptree orange marmalade

  1. Scald cream with glucose & orange zest, allow to infuse for 1 hour
  2. Strain off orange zest and bring back to scald and pour over the chocolate
  3. Stir well to emulsify together & add softened butter and a good pinch of salt
  4. Spread a small amount of Tiptree orange marmalade onto tart shell
  5. Pour ganache into tart shell & allow to set in the fridge

Callebaut Madagascar 67% Chantilly Cream

40g milk
80g Callebaut Madagascar single origin
80g Billington’s golden caster sugar
2g Heilala vanilla paste
810g cream

  1. Scald milk, pour over chocolate and sugar mix well to emulsify, add vanilla paste & cream
  2. Allow to cool overnight, the next day whisk to soft peak

To Finish

Pipe or quenelle chocolate Chantilly on top of tart dust lightly with Callebaut cocoa powder and finish with Callebaut Dark shavings.

Recipe by Greg Burge.

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