11: When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.
12: Mix again and stand the pan in cold water to speed up the cooling process.
13: Once the chocolate is cool or barely lukewarm, pour over the coconut layer. Refrigerate the tart for at least one hour to give the chocolate time to set firmly.
Best eaten the day it is made, otherwise the base will start to go soft. [Translator's note: just right for a hard-working translator's coffee break!].