Cost Breakdown

Critical Success Points

• • Obtain a dough with a paste‑like consistency without over‑working.
• • Blind bake to prevent the dough from puffing up.
• • Smooth, well‑emulsified dark chocolate ganache.
• • Refrigerate each ganache for 2 hours to set.
• • Unmold the circles with the torch without overheating.

Safety Warnings

• • Be careful of splatters when cooking the boiling cream.
• • Use the torch with caution, avoid direct flame on plastic surfaces.
• • Handle knives and the rolling pin carefully to avoid cuts.