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■Cocoa cookie dough
50g…butter
25g…Powder sugar
15g…egg yolk
60g…Flour
15g…cocoa powder
16g…Almond powder

① Make the butter cooled to room temperature into pomade and add powdered sugar.
② Add egg yolk and emulsify with butter.
③ Sift the above flour into the butter so as to cut the flour.
④ Wrap the dough in wraps and rest for at least 2 hours in the refrigerator.
Ideally the dough should rest for a day.
⑤ Using acrylic ruler, stretch the fabric to a thickness of 3 mm and fit it into the mold
Rest for about an hour in the refrigerator and spread the tart stones.
⑥ Bake for 10 to 15 minutes in an oven preheated to 170 ° C.
There is no problem even if there is no ruler, but it is easier to stretch it.
If there is no tart stone, raw rice or red beans can be substituted.

■Apareil chocolate
130g…chocolate
200ml…heavy cream
50ml…milk
60g…Whole egg
15g…egg yolk
15g…Granulated sugar
Vanilla paste

① Put fresh cream and milk in a pan and boil.
② Add boiled fresh cream and milk to chocolate and emulsify.
③ Combine egg yolk, whole egg, vanilla paste and granulated sugar and blanche until it becomes whitish.
④ Add ganache to the whipped egg and strain the apareil once.
You can eliminate the bubbles in the apareil by straining.
⑤ Pour into a tart stand and bake for 20 minutes in an oven preheated to 160 ℃.
The guideline is to shake it slightly.
⑥ When the rough heat is removed, cool it in the refrigerator.

■Ganache
50g…chocolate
50ml…heavy cream

① Melt chocolate with microwave or hot water.
② Emulsify the warm cream and chocolate together.