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1
I used these cubed chocolates.
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2
It will be too sweet if you use milk chocolate.
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3
Use bitter chocolate if you like it slightly sweet!
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4
Use one pack (44 pieces) of cubed chocolate.
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5
If you are using chocolate bars, use about 4 bars.
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6
These biscuits are sold in the 100 yen shop.
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7
It weighs 120 g.
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8
Make a 1 cm cut into the biscuit bag, to remove the air.
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9
Tape it back together and crush the biscuits finely with a rolling pin.
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10
Microwave the butter for 20-30 seconds to melt it.
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11
(adjust the time accordingly.)
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12
Open up the biscuit bag, and pour in the melted butter.
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13
Mix together very well.
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14
Line the sides of a springform pan with parchment paper, and press in the mixture from Step 6.
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15
(you do not have to line parchment paper on the bottom.)
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16
Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.
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17
Chop the chocolate roughly to make it easier to melt, and put it in a bowl.
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18
Put heavy cream in a pan and simmer.
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19
When the heavy cream has warmed up, immediately pour it in the chocolate.
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20
(The pieces of chocolate melted even though I did not chop them.)
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21
Immerse the chocolate so that you do not see it, and wait for about 30 seconds to 1 minutes without stirring.
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22
(This is to heat up the core of the chocolate before mixing.)
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23
Try not create bubbles and stir gently to melt the chocolate.
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24
(It will be difficult to stir at the beginning, but continue stirring.
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25
Place the bowl on a double boiler if the chocolate has difficulty melting.)
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26
It will become shiny when everything is mixed evenly, so continue mixing until it becomes shiny.
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27
(Be careful not to create bubbles!)
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28
You can also add a little bit of your favorite liqueur if you like !
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29
Attention: Make sure to keep about 150 g of Step 13 for decoration in another bowl when it is ready.
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30
Make sure to mix the batter well in Step 13, because if you don't it mix well, it might not stiffen.
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31
Pour Step 13 into the cake pan from Step 8 and chill in the refrigerator to firm up.
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32
(Let it chill until the evening if you made it in the morning, and let it chill overnight if you made it in the evening.)
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33
Take it out of the mold when the chocolate truffles has hardened.
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34
You can also say that it is already ready at this point!
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35
Or you can sprinkle cocoa powder on the surface.
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36
In that case, don't keep some of the chocolate mixture for decoration in Step 14 and pour all of the mixture into the cake pan to let it all harden.
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37
If you kept some of the chocolate mixture from Step 14, keep it in the refrigerator.
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38
Mix it with a rubber spatula, then it will be ready to put in the pastry bag.
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39
After taking removing the sides of the pan and the parchment paper, slightly mark the cake where you are going to cut it before eating using a knife.
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40
(This process is to make it easier to know where to squeeze out the chocolate mixture in the next step.)
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41
This time, I used a round tip which is about 5 mm to squeeze out the chocolate mixture from Step 17, and made a heart shape.
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42
(Save any of the chocolate mixture remaining after decorating.)
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43
Sprinkle cocoa powder using a tea strainer.
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44
Slightly warm up the chocolate mixture remaining from Step 19 to make it creamy.
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45
(Be careful not to burn it.
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46
You can heat it up quickly over direct heat.
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47
You can also warm it up with a double boiler).
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48
Pour the mixture from Step 21 into the middle of the heart shape using a spoon.
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49
The thickness of the tart when it is ready is pretty thin, so if you want to make it thicker, use more chocolate and heavy cream, or use a smaller cake pan.
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50
You can even mould this tart in a milk carton.
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51
I recommend the baked tart.
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52
The baked type tart is more difficult to melt than the chocolate truffle tart, so I recommend it if you are going to take it somewhere on a hot day.
