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Valrhona Chocolate and Raspberry Cacao Tartlets

Valrhona Chocolate and Raspberry Cacao Tartlets

Valrhona Chocolate & Raspberry Cacao Tartlets

Makes 8 tartlets

50ml double cream
50g Valrhona dark chocolate chopped
25g Lewis Road Creamery butter
½ jar Can Bech raspberry cacao spread
½ pack Confiletas neutral mini tartlet cases
Fresh As freeze dried raspberry  to garnish

Ganache:

In a saucepan over medium heat, bring the cream to a simmer, then remove from heat and add the chocolate and butter. Let it stand a few minutes then stir until ganache is smooth and shiny.

Tartlets:

Place 1 tsp of raspberry cacao spread in each tartlet. Spread the ganache over each tartlet, covering the cacao spread. Refrigerate for at least 2 hours.

Remove from the refrigerator and serve decorated with the raspberries.

* Try substituting the raspberry spread for the Can Bech orange cacao spread  and topping with Fresh As freeze dried mandarin

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