Back to Newsletter

 

 
   
   

 

Dark Chocolate Tart with Colombian Chocolate Sorbet and White Chocolate Tower with Amarena Cherries

A full flavoured chocolate tart with a hint of coffee, which is complemented with a clean sharp chocolate sorbet. For the very best result I suggest using our 85% Luker Cacao –Santander, which gives the sorbet the extra bitterness to cut through the tart.

Recipe - Serves 10 – using a 28cm Pidy Tart Case

Method

  • Mix the coffee mixture with cocoa powder and butter, sugar and heat gently until dissolved.
  • Remove from the heat and stir in the chocolate until melted and smooth.
  • Cool slightly and then beat in the whole eggs, strain and pour into tart case.
  • Bake at 165c/gas 3 for 50-55 minutes or until just set. Cool for an hour and serve.

For the Sorbet

Method

  • Place the water, milk, sugar and glucose in a pan and bring to heat. Just before the boil.
  • Take from the heat and add the chocolate and brandy.
  • Bring to the boil for two minutes and cool. Transfer to ice cream maker and churn till set. Leave in the freezer for at least 5 hours.

For the Toffee Sauce

Method

  • Place all ingredients into a heavy bottom pan and gently boil until a dark toffee sauce colour is achieved. Remove vanilla pod, chill and serve.

For the White Chocolate Tower

Method

  • Melt the white chocolate and spread onto greaseproof paper, cut into 6cm squares. 3 Squares per person, arrange Amarena on the bottom layer, repeat on the second layer and top with a final square.
  • Assemble the dish as shown, finish with a light dust of icing sugar.

  (for details of the above products, click on the links and paste the product code into the "Quick Search" box on our website)

 

   
         
     
     
   

HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833