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Christmas chocolate delice

Christmas chocolate delice


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Chocolate delice is perfect for special occasions. Why not try this Christmas version with all the flavours we associate with and love at this time of year.

Pastry

Ingredients

1000g plain flour

400g unsalted butter diced (room temperature)

450g caster sugar

80g cornflour

8g table salt

4 whole eggs

Method

Cream together the butter, sugar and salt.

Add the flour, eggs and cornflour.

Work together to form a smooth dough.

Divide into 650g balls.

Wrap and allow to rest in the fridge.

Roll the pastry, cut into triangles to line the moulds.

Blind bake 165°C.

Milk chocolate ganache

Ingredients

260ml double cream

200g Republica del Cacao 64%

20g golden caster sugar

25ml Grandes Distilleries Peureux Cognac 50%

Method

Boil the double cream, sugar, and Cognac.

Pour over the milk chocolate allow to cool for a few minutes.

Whisk the ganache to a smooth silky texture.

Place into a piping bag.

Hazelnut crunch

Ingredients

50g brown sugar

20g Sosa Home Gourmet crispy raspberry pieces

65g Sosa Home Gourmet Cantonese crushed hazelnuts

45g Sosa Home Gourmet Cantonese cocoa nibs

Method

In a food processor blend the ingredients coarsely together.

Set aside ready for the assembly.

Candy corn gel

Ingredients

200g Caramelised white peach purée

50g caster sugar

3g Sosa agar agar

30g honey

Method

Add the puree to a heavy base pan and bring to a boil. Stir agar and sugar together.

Once the puree has begun to boil, whisk in the honey.

Return to a boil and then whisk in the agar and sugar mixture.

Cook out for 3-5 minutes.

Remove from the heat and pour into a tray or tub, clingfilm and set in the fridge.

Once set dice the puree and add to a blender.

Blend to a smooth silky puree that can support itself.

Add to a disposable piping bag.

Black cherry “jam” gel

Ingredients

200ml black cherry puree

75g caster sugar

3g Sosa agar agar

20ml Grandes Distilleries Peureux Amaretto 60%

Method

Add the puree to a heavy base pan over a medium heat.

Stir together the sugar and agar.

Once the puree has almost begun to gently bubble whisk in the sugar and agar mixture.

Return to a boil and cook out for 3-5 minutes.

Remove from the heat and pour into a tray or tub.

Cover with cling film, allow to cool and set firm in the fridge.

Once set cut the puree into rough cubes and add to a blender.

Add the Ameretto and blend until a smooth pipeable gel has formed.

Place into a disposable piping bag.

To finish

Pipe a thin layer of the cherry jam gel in the bottom of the tart case.

Add the hazelnut crunch.

Pipe the candy corn gel in dots around the tart.

Pipe side to side with the chocolate ganache to cover over the tart just above the edge of the tart line.

Finish with Sosa Home Gourmet copper popping candy and Sosa Home Gourmet Cantonese cocoa nibs

Recipe by Thomas Leatherbarrow, Consultant Chef

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