Chocolate Short Crust Pastry

Ingredients Measurements
Butter 130 g
Icing sugar 80 g
Salt 1 pinch
Vanilla pod remove seeds
Almond meal 25 g
Egg 1
Flour 200 g
Callebaut Cocoa Powder CP 10 g



Mix together the butter, icing sugar, salt and vanilla.

Sieve and mix almond meal, egg, flour and Callebaut Cocoa Powder.

Leave to cool in the fridge (for about 4 hours).

Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.


Chocolate Souffle

Ingredients Measurements
Dark Chocolate Callebaut Strong 70-30-38NV 80 g
Egg yolks 3
Egg whites 3



Melt dark chocolate and mix with egg yolks. Whip and fold egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C.

Formulation courtesy of Callebaut