Forêt noire

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

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 ingredients

Leonce Blanc cherry puree : 250g
Tate & Lyle sugar : 325g
Sosa yellow pectin : 7g
Belgosuc glucose : 40g
Citric acid solution, using Sosa citric acid : 6g

Cherry fruit paste method

Heat 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 ingredients

Belcolade Cacao Trace noir selection : 340g
cream 35% : 20g
Belgosuc glucose : 55g
eggs : 470g
egg yolk : 75g
Dark chocolate leaves :
deZaan true dark cocoa powder :

Baked ganache method

Heat 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.