Nicolas Nikolakopoulos

Disk of Phaistos

Level:: Difficult
Makes:: Makes 10 tartlets of ±10 cm Ø

400 g

Callebaut 823
100 g

cocoa powder

Melt together.
Brush the insides of the Phaistos disc moulds and leave to set.
(Keep the mixture at ±40°C in het heat cabinet for later use).

75 g

Cream 35 %
75 g

milk
6 g

sugar
50 g

eggs

Cook into crème anglaise.

Pour crème anglaise over the combined chocolates.

Blend with a hand blender.
Fill the Phaistos disk silicone moulds.
Freeze.
Unmould and - while frozen - immediately spray with the spray mix.

115 g

Cream 35 %
1,5 g

lemon zest
2,5 g

Verbena leaves
1 g

salt

Boil altogether.
Let it fuse for 15 minutes and strain.
(and heat up again.)

27,5 g

water
82,5 g

sugar
72,5 g

Glucose syrop

Cook into a honey-coloured caramel.
Deglaze with the above hot cream and cook for a few more minutes.

45 g

Callebaut Couvertures - Gold - callets - 2.5kg bag
1,5 g

Gelatine Sheets 120B

Pour the caramel over the combined chocolate and gelatine.
Homogenise with the hand blender.

35 g

butter
15 g

Olive oil

Add to the above and homogeniser further.

Leave to set overnight.

90 g

cold butter
165 g

All purpose flour
80 g

icing sugar
1 g

salt
30 g

Corn starch
18 g

cocoa powder
10 g

almond powder
10 g

Cocoa nibs (coarsely ground)

Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

50 g

eggs

Add and mix in.

Roll to 2 mm thickness.
Line tartlet moulds of 10 cm Ø.
Bake at 170°C for 10-15 minutes.

180 g

lemon juice
4 g

lemon zest
60 g

water
2 g

Verbena leaves
54 g

sugar
4,5 g

agar agar
0,6 g

carob gum

Boil altogether.

Let it set.
Briefly smoothen with a hand blender before use.

200 g

Honey
210 g

Egg Whites
2 g

salt

Cook into a Swiss meringue.

160 g

Egg yolks

Fold into the meringue.

24 g

Butter
16 g

Olive oil
80 g

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets

Melt altogether.

40 g

cake flour
60 g

Cocoa powder

Sift.

Fold the Swiss meringue inside a chocolate mixture and add flour mixture.
Spread onto a silicone mat (1 cm thickness).
Bake at 160°C for 15 minutes.
Cut disks for the inside of the tarts and cut a 2 cm hole in the middle.

250 g

Cretan dwarf bananas (diced)
12 g

lemon juice
2 g

lemon zest
20 g

sugar

Mix all together.

10 g

butter

Melt and simmer the bananas in the butter.
Cook briefly into a chunky compote.

10 g

Olive oil
2,5 g

Verbena leaves

Mix in.

Leave to cool.

Spread a thin layer of the Lemon-Verbena gel on the bottom of the chocolate sablé tart shell.
Fill the hole in the biscuit ring with the gold, olive oil, and lemon caramel.
Spread the banana compote on top and level the tart.
Add Phaistos disk on top and decorate with a gold painted dark chocolate ring around the tart.
Finish with two chocolate decorations in the shape of green olive leaves.

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