In the bowl of a mixer, blend together the flour, cocoa powder,
sifted icing sugar, salt and almond powder. Then blend in the
soft butter. Finish with the eggs and mix.
Roll out the dough between 2 sheets of baking paper, to a
thickness of 3 mm. Leave to rest in the fridge or freezer until
ready to use.
Cut out strips and shells to cover 8 cm circles.
Bake at 150/155°C for approximately 15/20 minutes.

Place the chocolates in a tall container. In a saucepan, heat
the cream to 80°C, then pour over the chocolates. Wait a few
seconds for the chocolate to melt, then blend. Below 40°C, add
the St-Rémy® brandy and blend again. Pour into a pastry bag,
ready to use.

Prepare an infusion: bring the milk to the boil. Add cocoa
nibs (1). Cover with cling film and leave to infuse at room
temperature for 3 hours.
Sift the liquid and add milk to reach the initial weight.
To this infusion, add the powdered milk, then the sugar,
atomized glucose and stabilizer already mixed together.
Pasteurize at 85°C. Pour into a container and cool to 40°C.
Blend in St-Rémy® brandy.
Add the cocoa nibs (2) and mix with a spatula.
Leave to cool overnight or for at least 4 hours.
Turbinate and store at -18°C.

Please note: some ice will be left over as the turbine
requires a minimum volume to operate correctly.

Bring the water, cream and sugar to the boil in a saucepan. Sift
cocoa powder and add to liquid. Bring back to the boil and
strain over the chocolate. Blend and pour into a pretty little
pouring jar for serving.

Whip egg whites and sugar until stiff. Pour the egg yolks over the meringue and mix with a spatula.
Then fold in the melted chocolate (40/45°C). Pipe the mixture into the tart shells (50 g per tartlet).

Step 1: Pipe the ganache in the bottom of the tartlets (20 g per tartlet) and leave to crystallize in the fridge.
Step 2: Pipe the chocolate souffle tart mix over the ganache.
Step 3: Bake tartelettes at 180°C for 4/5 minutes.
Step 4: Decorate the plate with a few dots of chocolate sauce. Place a little feuilletine for the cocoa nib and St-Rémy® ice cream and
sprinkle with cocoa nib powder.
Step 5: Remove from the oven and grate 70% dark chocolate over the tartlets, then sprinkle with a pinch of fleur de sel.
Step 6 : Place the warm chocolate tart in the center, then form a St-Rémy® cocoa nib ice cream quenelle.