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Prova Gourmet

Vanilla Masters from Paris since 1946

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Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

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Veliche Belgian Chocolate Baking Batons

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Veliche 46% Dark Chocolate Baking Batons

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Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

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Valrhona Pistachio Strawberry Ganache Tart with Toasted Milk Ice Cream

Valrhona Pistachio Strawberry Ganache Tart with Toasted Milk Ice Cream

Course: Dessert
Cuisine: French
Keyword: Berry, Ganache, Ice Cream, Pie, Tart, Valrhona
Difficulty: Intermediate
Author: An original recipe by Chef Julie Elkind

Equipment

  • Mixing Bowl
  • Stovetop
  • Rubber Spatula
  • Silikomart Tourbillon Molds
  • Hand Blender
  • Sieve
  • Large Bowl (for ice bath)
  • Ice (for ice bath)
  • Stand Mixer (optional)
  • Refrigerator (or freezer)

Ingredients

Strawberry Ganache (disks & filling)

Toasted Milk Ice Cream Base

Vanilla Sucree Dough

Instructions

Pistachio Ganache

  • Combine 1500 g Valrhona Ivoire 35% White Couverture Chocolate Feves, pistachio paste, 30 g Allez Belgian Glucose Syrup, and salt in a mixing bowl.
  • Bring heavy cream and 12 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste to a boil, and pour over chocolate and other ingredients.
  • Once completely smooth and homogenized, pour into tart shells and let set.

Strawberry Ganache (disks & filling)

  • Bring heavy cream to a boil, and pour over 1500 g Valrhona Strawberry Inspiration Couverture Feves and 5 g Allez Belgian Glucose Syrup.
  • Mix to homogenize.
  • Pour into silikomart tourbillon molds, and allow to set.

Toasted Milk Ice Cream Base

  • Bring milk, heavy cream, milk powder and sugar to a boil.
  • Add 5 g Prova Gourmet Madagascar Bourbon Vanilla Extract to the remaining ingredients into the liquid and blend thoroughly with a hand blender.
  • Strain through the sieve and cool on an ice bath.

Vanilla Sucree Dough

  • Cream butter and sugar to fluffy.
  • Add yolks and 2 tbsp Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
  • Add the flour and salt, and mix until combined.

Assembly & Finishing

  • Fill the pistachio ganache in the chocolate tart shell while the ganache is fluid and warm, and allow it to set in the fridge or freezer until firm.
  • Unmold the strawberry disk and place it on top of the ganache tart.
  • Place three chocolate curls onto the top of the strawberry disk.
  • Cut one fresh strawberry into quarters and lean them on top of the white chocolate curls.
  • Finish the tart by garnishing with two springs of micro affila cress.
    Enjoy!

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