Mix the butter with the salt, icing sugar, almond powder, eggs and first flour sifted with cocoa powder. As soon as the mixture mixes, briefly add the remaining flour mixed with the chia seeds and coffee powder.
Spread between two sheets 3 mm thick. Reserve in the fridge. Cut and line the dough into the molds.
Bake at 150°C for 20 min in the ventilated oven. Freeze and cut inside the chocolate crust dough.
With a whisk attachment, beat together the egg yolks, whole eggs, and sugar. At the same time, whip the egg whites with dark brown sugar. Mix both mixtures together, then add the sifted cocoa powder and flour. Bake at 160ºC for 15 minutes. Freeze and cut to perfectly fit the internal diameter.
“Special note: You can lightly soak the sponge with fresh made expresso and spread a small amount of Mandarino tardivo di Ciaculli.”
Infuse the cream with the split vanilla bean and coffee extract. Strain the infusion, supplement the original weight with cream and add the glucose. Cook the caramel sugar into blond color and stop cooking adding the butter and salt. Add the hot cream (85ºC) and cook up to 106ºC. Mix and set aside. Pipe a spiral over the sponge.
Heat the milk to 95ºC and add the roasted coffee beans. Lid the pan and leave to infuse for 12 minutes. Strain and correct the weight by adding milk. Leave to cool a small portion and mix with the potato starch. Heat the remaining infused milk to 90ºC and stir some into the starch stirring well. Pour the rest and bring to a boil. Add the melted gelatin mass and pour gradually onto the melted chocolate forming a perfect emulsion. Add the cold liquid cream and reserve. When still soft, fill the tart to the top and let texturize in the fridge.
Bring the espresso to a boil with the mixture: sugar, milk powder and ice stabilizer. Add the gelatin mass. Emulsify the hot liquid with the Nocciola Premium mixed and the melted cocoa butter. Add the cold cream and then, the liquid egg whites. Mix well and let crystallize in the refrigerator for 2 to 3 hours or better overnight. Whip to obtain a texture consistent enough to pipe forming a ball on top of the ganache.
Decorate with a rosted coffee bean.
Place a sponge layer in the bottom of the pie shelves, pipe a spiral of caramel on top and pour the ganache at 34/36 °C until the top of the tart shell. Let crystallize at 17 °C. Decorate with grated Hukambi chocolate over the entire surface. Place a beautiful quenelle of praline whipped cream in the center and decorate with chocolate flower lace.