Transform the timeless classic forêt noire into a contemporary masterpiece with a burst of vibrant cherry fruits paired with a rich baked ganache and layered in a crunchy chocolate pastry casing. This exquisite dessert embodies the perfect balance of fruity vibrancy and velvety indulgence - a luscious concoction - and the ideal way to re-introduce this must-have into your repertoire of sweet indulgences.
Cherry fruit paste
Ingredients250g Leonce Blanc cherry puree 325g Tate & Lyle sugar 40g Belgosuc glucose 6g Citric acid solution, using Sosa citric acid |
MethodHeat the cherry puree to 40°C. Blend the sugar and pectin then add to the puree. Add the glucose and heat to 106°C. Remove from the heat and add the citric acid mixing thoroughly. Cover and cool before blending to a smooth paste. Deposit 20g of the paste into Pidy Selection Trendy Chocolate Shells. |
Baked ganache
Ingredients340g Belcolade Cacao Trace noir selection 20g cream 35% 55g Belgosuc glucose 470g eggs 75g egg yolk Dark chocolate leaves |
MethodHeat the cream and glucose to 80°C and pour over the chocolate to make a ganache. Add the eggs and egg yolks and mix with a stick blender. Pour 25g over the fruit paste and bake the tarts for 25 mins at 110°C. Once cooled decorate with dark chocolate leaves and cocoa powder. |
Recipe courtesy of Belcolade.
