oday I’m making beautiful and delicious almond an double chocolate tarts! You are probably wondering what types of chocolate am I using, right? Well, check my video and find out!
A Few Words About Almonds
The almond is native to Iran and surrounding countries. It was spread by human migrations in ancient times along the shores of the Mediterranean into northern Africa and southern Europe. In the mid-1700’s Franciscans brought it from Spain to California and today, California alone produces more than 80% of the world’s supply of almond! Now, here is one fascinating fact – at least it was to me – you see, almonds can be pollinated only by the bees! No other way, bees only! “So what?!”, you’ll say, but hear this: every year, in February, when almond bloom occurs, growers in California use no less than 1.7 million bee hives for pollination! Imagine that! 1.7 million bee hives!!
But there is more! Almond growers can’t accomplish this enoromous task without commercial beekepers, so bee hives are transported from all over the United States to California, and this job alone generates one half of the beekeper’s annual income! Mindblowing!
Now, what else can I tell you about almonds? They have great nutritional value – in 100g (3.5oz) there is 578 calories. Also, they are excellent source of several B vitamins, as well as vitamin E, calcium, phosphorous, iron and magnesium, zinc, selenium and copper. The health benefits of almonds are extensive – they provide relief from constipation, respiratory disorders, coughs, heart disorders, anemia, impotency, and diabetes. In the sweetness universe almond is a superstar, since without almonds it would not be possible to make , , , , and other sweets and desserts!
My Almond and Double Chocolate Tarts
Today I’m making almond and double chocolate tarts. First I’ll make almond shortcrust pastry that I’ll use to line my small square tart rings. When my tarts are done, I will make caramelized white chocolate. I will cover the bottom of my tarts with some delicious almond crunch. Then, I’ll pour silky milk chocolate ganache onto it. White my ganache is setting I will make caramelized white chocolate mousse that I’ll pour into square shaped silicone molds. I will glaze my frozen mousse with caramelized white chocolate glaze, and place it onto the tarts. Finally I will decorate my tarts with cocoa nibs, leftover milk chocolate ganache and caramelized almonds.
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!