Mix everything together to obtain a homogenous texture.
Store in the fridge until hard. Soften a bit and roll out to 3 mm, put in a baking ring of .75 inches high and a diameter 4 to 6 inches of cm.
Bake at 356°F for about 12 -15 minutes on a Silpan.
Caramel
Mix a few drops of lemon juice in to the sugar.
Caramelize following the dry method.
Add heated cream over low heat and stir to combine.
Add butter and stir to combine.
Allow to cool to room tempurature and add toasted nuts.
Cacao-Trace Ganache
Warm the cream, vanilla with glucose and butter at 176°F, then pour over chocolates.
Blend to homogenize.
Pour on tart shells to fill.
Let set at 60°F overnight.
Cacao-Trace Chocolate Mousse
Make chocolate disks of equal diameter to the tart shell from tempered Belcolade and once ready place over ganache surface.
Make a ganache with the Belcolade and 500g heavy cream. Cool to 84 °F and fold in the soft whipped 700g of cream.
Pipe into desired mold and freeze overnight.
Keep in mold until ready to glaze to keep humidity off the surface.
Cacao-Trace Glaze
Scald Milk with glucose and pour over Belcolade.
Add soaked gelatin and stir gently to combine.
Add Miroir and blend to combine.
Cover the glaze surface directly with plastic and reserve to use the next day.
Warm to 98°-105° F for use.
Glaze mousse and place on top of the chocolate disk.
Decorate with caramelized or sanded nuts.
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