Canache Tartlet

For the mocha canache, chop the cooking chocolate. Bring the whipped cream to the boil with the espresso powder and add the coffee liqueur. Allow the cooking chocolate to melt in the hot whipped cream and stir until smooth. Pour the canache into an aluminum ring (approx. 8 cm ø, 3 1/2 cm high) set on parchment paper and chill in the refrigerator, preferably overnight.

Cook the cassis, cinnamon and honey canache in the same way. Fill each into aluminum rings and leave to cool for one night. Always add the chopped cooking chocolate to the heated remaining ingredients form.

Remove the tartlets from the rings (warm the rings by hand and slide the tartlets out from underneath). Cut into 4 pieces each with a kitchen knife dipped in hot water and freeze for about 30 minutes. …

4. to coat, melt the milk cooking chocolate and the light fat glaze in a hot water bath, in another saucepan melt the dark cooking chocolate and the dark glaze, stir until smooth and then cool a little bit

5. coat the mocha and cassis cupcakes with the light icing, the cinnamon and honey amaretto cupcakes with the dark icing up to the top edge in order, wipe off at the edge of the container and place on a baking tray lined with parchment paper. Set in a cool place until firm.

Decorate the cupcakes as desired.

To give as a gift, reassemble 4 different tartlet quarters to make a whole tartlet. Keep cool

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