PECAN TAMS  RECIPE BY

KIRSTEN TIBBALLS
Crisp chocolate pecan biscuits sandwiched with luscious milk chocolate ganache
and gooey salted caramel, dunked in dark chocolate, and feathered with a white


chocolate flair. It’s biscuit perfection in every bite! You may want to make a dou-
ble batch - sharing is optional!
INTERMEDIATE

CHOCOLATE COATING

SALTED CARAMEL
MILK CHOCOLATE GANACHE

210 MINS

CHOCOLATE PECAN BISCUITS

MAKES 30

SALTED CARAMEL
METHOD
INGREDIENTS

100g (3.53oz) fresh cream 35% fat Place the cream and salt in a saucepan and bring to a boil.
5g (0.18oz) sea salt In a separate large saucepan, heat the sugar until completely
235g (8.29oz) caster (superfine) sugar dissolved and caramelised, gently stirring. Deglaze the caramel
100g (3.53oz) liquid glucose by gradually adding the hot cream and stirring to combine. Re-
165g (5.82oz) unsalted butter, cubed and room move from the heat, add the glucose, and stir to combine. Add
temperature the room temperature butter and whisk by hand to incorporate.
60g (2.12oz) Callebaut Power 41 Milk Couver- Place the milk chocolate in a jug, pour the caramel on top, and
ture 40.7% emulsify with a stick blender. Transfer the caramel into a bowl,
cover the surface with plastic wrap and allow to cool completely
EQUIPMENT at room temperature, preferably overnight.

spatula
whisk
stick blender

 NOTES

• For best results, prepare the salted caramel a day in advance. This will allow the caramel to reach the preferred
consistency.
• This recipe makes more salted caramel than required for the Pecan Tams but is difficult to make with smaller quan-
tities. The remaining caramel can be served with ice cream or used in other dessert applications.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2025 Savour Chocolate & Patisserie School. All rights reserved.
MILK CHOCOLATE GANACHE
METHOD
INGREDIENTS

170g (6oz) fresh cream 35% fat Place the cream into a saucepan and bring to a boil. Remove
5g (0.18oz) inverted sugar from the heat, add the inverted sugar, butter, and vanilla, then
25g (0.88oz) unsalted butter cover with a lid or heat-proof plastic wrap and allow to cool to
5g (0.18oz) Heilala Vanilla Bean Paste 30°C (86°F). Meanwhile, place the milk chocolate in a micro-
240g (8.47oz) Callebaut Power 41 Milk Couver- wave-safe plastic bowl and heat in 30-second increments, stirring
ture 40.7% in between, until it reaches 40°C (104°F). Once both the cream
and chocolate have reached their respective temperatures, pour
EQUIPMENT
the cream over the chocolate and emulsify with a stick blender.
spatula Transfer the ganache into a clean bowl, cover the surface with
thermometer plastic wrap, and allow to come to piping consistency at room
microwave-safe plastic bowl temperature, approximately 2-3 hours.
stick blender

CHOCOLATE PECAN BISCUITS

METHOD
INGREDIENTS

125g (4.41oz) pecans Heat the oven to 150°C (302°F), fan forced. Scatter the pecans
150g (5.29oz) unsalted butter, cubed and room over a lined baking tray and roast in the preheated oven for
temperature 12 minutes. Allow to cool at room temperature before roughly
150g (5.29oz) caster sugar chopping.
90g (3.17oz) whole eggs, room temperature Place the butter and sugar in the bowl of a stand mixer fitted
125g (4.41oz) Callebaut 811 Dark Couverture with a paddle attachment and beat until completely smooth with
54.5%  no lumps of butter remaining. Meanwhile, lightly whisk to break
185g (6.53oz) plain (all-purpose) flour up the eggs. Gradually add the egg to the smooth butter mixture
3g (0.11oz) baking powder while continuing to beat, scraping down the sides of the bowl as
4g (0.14oz) ground cinnamon (powder) required. Place the chocolate in a microwave-safe plastic bowl
2g (0.07oz) salt and heat in 30-second increments, stirring in between, until it
Callebaut Mycryo Cocoa Butter, for dusting is completely melted. Add the melted chocolate to the butter
mixture and beat to combine. Scrape down the sides of the bowl
EQUIPMENT
to ensure the mixture is uniform. Add the flour, baking powder,
aluminium baking tray cinnamon, and salt, then mix until the ingredients just come
stand mixer together. Lastly, add the chopped roasted pecans and mix until
spatula evenly distributed.
whisk
Place the dough between two sheets of baking paper and use a
microwave-safe plastic bowl
PVC pipe or rolling pin to spread it out to 7mm in thickness. If
PVC pipe or rolling pin
required, trim the excess dough from the ends and patch it onto
3/6 cutting grid or ruler
the sides to form a rectangle, ideally with a width divisible by
perforated baking tray
60mm. Transfer it into the freezer until the dough is firm enough
2 x Silpain baking mats
to cut.
sieve
Heat the oven to 150°C (302°F), fan forced. Remove the top sheet of baking paper from the chilled dough. Use a
cutting grid or ruler to cut the dough into 60mm x 30mm rectangles. If the dough becomes too soft to handle, return
it to the freezer to firm up before continuing. Transfer the rectangles onto a perforated baking tray lined with a Silpain
mat. Cover with a second Silpain mat and bake in the preheated oven for 20 minutes. Immediately after removing from
the oven, dust the surface of the biscuits with Mycryo cocoa butter, then allow to cool completely at room temperature.
 SUBSTITUTE
125g (4.41oz) Callebaut 811 Dark Couverture 54.5% {for}
125g (4.41oz) Callebaut 2815 Dark Couverture 57.7%
3

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2025 Savour Chocolate & Patisserie School. All rights reserved.
ASSEMBLY
METHOD
EQUIPMENT

spatula Gently release the chocolate pecan biscuits from the Silpain
disposable piping bags mat. Transfer the prepared milk chocolate ganache into a piping
10mm plain piping tube bag fitted with a 10mm plain piping tube. Pipe a line of ganache
along the lengths of half of the biscuits, then add a dot at each
end to create a border. Transfer the prepared caramel into a pip-
ing bag, cut a small tip off the end, and pipe it into the centre
of the ganache border. Place a plain chocolate pecan biscuit on
top, cocoa butter side down. Allow to stand at room temperature
for a minimum of 1 hour to allow the ganache to firm up and
set slightly before dipping in chocolate.

CHOCOLATE COATING
METHOD
INGREDIENTS

800g (28.22oz) Callebaut 811 Dark Couverture Separately temper both the dark and white chocolate ( see
54.5%, tempered  our online video for instructions). Place the tempered dark choc-
200g (7.05oz) Callebaut Velvet White Chocolate olate into a small bowl that is deep enough to dip the biscuits
32%, tempered into. Transfer the tempered white chocolate into a paper piping
cone ( see our online video for instructions) and cut a very
EQUIPMENT small tip off the end.

microwave-safe plastic bowls Place an assembled biscuit into the bowl of tempered dark
spatula chocolate and press it down until the base is level with the choc-
small angled palette knife olate’s surface. Use a small angled palette knife to flip it over,
paring knife then tap the base on the surface of the chocolate to remove any
excess, as demonstrated in the video. While the biscuit rests
on the palette knife in the bowl, pipe thin white chocolate lines
 SUBSTITUTE
across the biscuit’s width. Using a paring knife, swipe up and
800g (28.22oz) Callebaut 811 Dark Couverture down the length of the biscuit to create the feathered pattern.
54.5%, tempered {for} Lift the biscuit, remove any excess chocolate from the base, and
800g (28.22oz) Callebaut 2815 Dark Couverture transfer it onto a sheet of baking paper to set at room tempera-
57.7%, tempered ture. Repeat this process to coat all the biscuits.
 NOTE

Gently reheat the chocolate with a heat gun or hair dryer as

required throughout the dipping process.

STORAGE &
SHELF LIFE
Store in an airtight container for up to 14 days.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2025 Savour Chocolate & Patisserie School. All rights reserved.