1.Cream the butter and the sugars for about 2min low speed.Slowly add the eggs. Mix until smooth.
打发黄油和砂糖，缓慢加入鸡蛋拌至顺滑
2.Finally incorporate the ground up cocoa nibs and Ocoa couverture.
最后加入碾碎的可可碎和欧克奥70%巧克力
3.Roll out to about 5mm.Allow to Chill. Bake in mold or ring. Once cold, brush a layer of Chocolate to prevent humidity.
擀出5mm的饼皮，冷藏后可放入模具或慕斯圈内在165℃下烘烤；冷却后刷上一层巧克力预防湿气

1.Melt the couverture to 45℃.
45℃融化巧克力
2.Warm the Cream+honey+glucose syrup to 60℃.Emulsify over couverture.
加热淡奶油、蜂蜜和葡萄糖至60℃，倒入巧克力搅拌均匀
3.At 40℃. Blend in the room temperature butter.
降至40℃时，加入室温黄油

1.Prepare the fresh lemon juice. mix 1/2 with the sugar and 1/2 with the eggs.
准备新鲜柠檬汁，一半混合砂糖，一半混合鸡蛋
2.Poach in water bath until 82/83℃. Strain, blend, and mix in Gelatin.
隔水加热至82-83℃，搅拌混合后混入吉利丁
3.Blend in room temp butter. mold and freeze.
拌入室温黄油，注模后冷冻

1.Cook sucrose+water and glucose to 118℃
将砂糖、水、葡萄糖浆煮制118℃
2.At 110℃ begin to whip the whites.cool down, reserve in piping bag. decorate Tart
在110℃拌入蛋白，冷却后挤入裱花袋，装饰挞用

Julien skin from 3 lemons. Reserve juice. use 40% of weight of lemon +juice in Sugar .Blanch the lemon 3x and slowly confit in sugar+lemon
柠檬去皮榨汁，加糖腌制