French Chocolate Tart/ 法式巧克力塔 / 威士忌芒果巧克力/AL Delicacy

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Cocoa French Tart Shells
(The quantity is enough to make eight tart shells, but I broke one halfway through, so there are only seven in the video)
Unsalted butter: 75g
Cocoa powder: 15g
Flour: 132g
Almond powder: 49g
Powdered sugar: 56g
Salt: 1.2g
Egg wash: 32g
Cocoa butter: appropriate amount
whiskey mango
Dried mango: 60g
Whiskey: 20g
Caramel sauce
Water: 20g
Granulated sugar: 50g
Corn syrup: 35g
Heavy cream / Whipping cream: 100g
Whiskey chocolate ganache
Heavy cream/Whipping Cream: 155g
Corn syrup: 28g
Dark chocolate: 180g
Butter: 60g
Whiskey: 20g
Milk chocolate Chantilly
250ml whipping cream,
44g chocolate
Vanilla Chantilly
Heavy cream: 105g
Mascarpone cheese: 45g
Granulated sugar: 12g
Vanilla extract: 3g
可可法式塔殼：（分量可以做八個塔殼，我在中途弄壞了一個，所以影片中只有七個）
無鹽牛油 75g
可可粉15g
麵粉132g
杏仁粉49g
糖粉56g
鹽1.2g
鷄蛋液32g
可可脂 適量
威士忌芒果乾
芒果乾切碎60g
威士忌20g
濕焦糖醬
水20g
砂糖50g
玉米糖漿35g
忌廉奶油100g
威士忌巧克力甘納許
忌廉奶油155g
玉米糖漿28g
黑巧克力180g
牛油60g
威士忌20g
牛奶巧克力香緹
忌廉奶油250ml
牛奶巧克力44g
香草香緹
忌廉奶油105g
馬什卡彭芝士45g
砂糖12g
香草精3g