Chef Alain Roby, Owner and Executive Chef at the All Chocolate Kitchen in Geneva, Ill., holds 3 Guinness World Records for large scale chocolate and sugar creations. He came into our ABC7 studio to show us how to make a great chocolate creation!
Chef Roby's Recipe: Milk Chocolate Tart
Ingredients:
8 oz milk chocolate chips
4 oz heavy cream
1 tbs unsalted butter
Preparation:
Heat cream to a soft boil, remove from stove add 8 oz milk chocolate chips plus butter and heavy cream.
Stir until melted and pour into a pastry crust.
Pastry crust
Ingredients:
2 1/2 cups all purpose flour
1 tsp salt
8 tbsp cold unsalted butter
1/4 cup of ice water
Preparation:
Pulse flour, salt butter in a food processor until mixture resembles coarse meal.
Drizzle the 1/4 cup of water until dough comes together.
Do not process for more than 25 sec.
Dough needs to be refrigerated until cold.
