Chop 400 g white and 600 g dark chocolate separately. Bring 600 g of whipped cream to the boil. Remove the pots from the heat and stir in 1 couverture each. Stir the espresso into the dark chocolate cream. Cover both masses and put them in a cool place for 2 hours. After 1 hour, quickly mix flour, butter in flakes, sugar and salt with the dough hooks of the hand mixer to a smooth dough.
Wrap in foil and chill for 30 minutes. Roll out short pastry on a well floured work surface in a rectangular (32 x 22) shape. Grease an ovenproof dish (30 x 20 cm) and dust with flour. Line with short pastry. Prick the dough several times with a fork. Line with baking paper and fill with dried peas. Bake blind in the preheated oven (electric cooker: 200 °C /circulating air: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven. Remove baking paper and dry peas. Let the tart cool down on a cake rack. In the meantime, shape the remaining chocolate coating into small rolls with a peeler.
Line with baking paper and fill with dried peas. Bake blind in the preheated oven (electric cooker: 200 °C /circulating air: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven. Remove baking paper and dry peas. Let the tart cool down on a cake rack. In the meantime, shape the remaining chocolate coating into small rolls with a peeler. Beat both chocolate coating masses with the whisk of the hand mixer until stiff. Fill each piping bag with a large perforated spout and spray alternately diagonally onto the base of the dough. Sprinkle the light chocolate glaze cream with dark chocolate rolls. Sprinkle dark chocolate coating cream with white rolls. Cut into pieces and serve
Beat both chocolate coating masses with the whisk of the hand mixer until stiff. Fill each piping bag with a large perforated spout and spray alternately diagonally onto the base of the dough. Sprinkle the light chocolate glaze cream with dark chocolate rolls. Sprinkle dark chocolate coating cream with white rolls. Cut into pieces and serve