Coffee, caramel and dark chocolate mini tart. This tart was definitely a balanc…

Coffee, caramel and dark chocolate mini tart.

This tart was definitely a balancing act between my desire to have something comforting and my reluctance to oversweet desserts. I also wanted a subtle, but nice coffee note similar to what you would have in a latte. I used the extra bitter guyaquil chocolate from @cacaobarryofficial to counter act the sweetness in the coffee caramel. The coffee whipped ganache is made with dulcey chocolate from @valrhonausa . Dulcey is a caramelized white chocolate, meaning that the sweetness is less intense than regular white chocolate and it pairs well with coffee and obviously with caramel. The almond financier brings another texture to the tart so it’s not just about cream. I am pretty happy with the result! If you were to make a comfort food dessert, what flavors would you use?
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24 thoughts on “Coffee, caramel and dark chocolate mini tart. This tart was definitely a balanc…”

  1. En fait, baisser le sucre avec le café le rend moins écœurant. Et les amateurs de café ne mettent d’ailleurs pas de sucre dedans ! Pour la confort, je pense toujours à l’amande, la vanille, le chocolat, etc. Et une pointe de fraîcheur…

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