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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


  • 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


  • 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


  • 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


  • 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.

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HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
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