YOUR TASTING SELECTION
Whipped orange crème and brandy
Vanilla and nutmeg ganache
Peach and cream ganache
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Layers of soft caramel and firm cream
Layers of biscuit, praline and custard
1 SYLLABUB
11 RASPBERRY CRÈME FRAICHE TART
The earliest syllabub recipes can be traced back to the Tudors and so it’s definitely a traditional pudding – usually made with whipped cream, a drop of sherry and most often with something fruity. We’ve made ours with a whipped cream style base, added a generous amount of warming brandy and hints of bitter orange.
Uplifting, refreshing and downright zingy, raspberry is one of the classic flavours of the British summer. This recipe will give your taste buds a gentle shake, with raspberry juice in a creamy ganache with just a hint of yoghurt to give it some delicious crème fraîche notes – finished with a shortbread biscuit.
Chocolatier: Kiri Kalenko
Raspberry truffle
2 CUSTARD TART
12 LEMON & PASSION FRUIT TART
The simple baked custard tart is without doubt an all-time favourite. Its success lies in the utter harmony achieved by the simple flavours of egg, milk and vanilla. Not forgetting the essential sprinkling of nutmeg, which finishes it off perfectly – as with our creamy vanilla and nutmeg ganache that’s sealed into a milk cup representing the chocolate pastry.
Lemons have been a favourite ingredient in desserts since medieval times, surely because their strong flavours make them easy to use. We continue that long history with our recipe that is full of the zesty notes of lemon, balanced by the sweetness of passion fruit purée, creamy ganache and white chocolate.
Lemon and passion fruit ganache
Chocolatier: Olivier Nicod
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Layers of vanilla and rum & raisin
Mandarin ganache
13 ETON MESS
Peaches eventually made it to Britain in the 17th century and we’ve been making up for the late start ever since. A perfectly ripe peach is one of life’s simple summer pleasures. This recipe celebrates the fruit itself, simply paired, as it often is at summer dinner parties, with plenty of cream in a mellow white chocolate shell.
This fruity cream and crushed meringue dish was invented in the 1930s and is still enjoyed at Britain’s most iconic school, Eton College. Our recipe features a whipped strawberry crème, peppered with meringue pieces in a creamy white chocolate shell – finished with a summery sprinkle of strawberry pieces.
Strawberry crème and meringue
Chocolatier: Rhona Macfadyen
Coconut ganache
14 CHERRY BAKEWELL
Cheesecakes are always a favourite with Club members and inside this one you’ll find two gorgeous layers waiting for you. The first is brimming with the characteristic sour cream, mascarpone flavours of cheesecake, while the second is an oozingly soft caramel. Both mingling together for a mellow take on a classic dessert.
We’ve captured the essence of a classic bakewell tart and presented its characteristic flavours in two gorgeous layers – with a strip of light almond praline contrasting with a layer of creamy, yet tangy sour cherry ganache. All sealed into a milk chocolate shell and finished with cherry red stripes. Almond praline and sour cherry
Chocolatier: Olivier Nicod
Chocolatier: Kiri Kalenko
5 CHOCOLATE TRIFLE
15 BANANA CUSTARD
Quintessentially British and a childhood favourite for many, the trifle is a true classic. Our chocolate version takes the essential layers and delivers in delicious style – with a custardy white chocolate ganache, crushed biscuits for the sponge layer and a strip of hazelnut praline in place of the fruit.
Nursery food like banana custard will always occupy a dear place in our hearts. So bite in and think back to those balmy summer school days as you discover the simple cream ganache inside, made with lashings of white chocolate for plenty vanilla notes and banana purée.
Chocolatier: Rhona Macfadyen
Chocolatier: Olivier Nicod Banana ganache
16 STRAWBERRY CHEESECAKE
Inspired by not one, but two of the nation’s best-loved desserts means this recipe is surely onto a winner! Inside the 40% milk chocolate shell there are two layers waiting for you, the first a firm vanilla and caramel cream and the second is a mellow pecan and hazelnut praline with lots of feuilletine crunch.
You can find cheesecake recipes on every continent across the globe, but you never quite know which version you’ll get. This recipe mirrors the British preference for the unbaked recipe with a layer full of sour cream, mascarpone cheesecake flavours and a second layer of tangy strawberry Layers of strawberry ganache juice ganache.
Chocolatier: Kiri Kalenko
and firm cream
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7 RUM & RAISIN SEMIFREDDO Literally meaning ‘half cold’ semifreddo refers to a gorgeous array of semi frozen desserts that have inspired this recipe. It features a layer of white chocolate vanilla ‘ice cream’ over which we have a second, super soft ganache made with succulent raisin puree and a good dash or two of dark Jamaican rum. Chocolatier: Rhona Macfadyen
Chocolatier: Rhona Macfadyen
17 RASPBERRY MOUSSE Inspired by raspberries and cream, this zingy recipe is made with plenty of white chocolate, cream and raspberry juice – blended together to make a refreshing mousse brimming with rounded creamy notes cut through with the zing of raspberry. Encased in a milk chocolate cup and finished with raspberry pieces for even more fruity explosions.
Raspberry and cream ganache Chocolatier: Rhona Macfadyen
8 MANDARIN ICE
18 BLUEBERRY CHEESECAKE
There’s definitely some deliciously complementary flavours at work when mandarin and creamy white chocolate meet, especially when it concerns ice cream. This recipe is inspired by just such a dessert, with our vanilla white chocolate blended into a velvety smooth cream ganache and lots of mandarin juice. Encased in mellow milk chocolate.
Harvest time for blueberries starts in spring and continues through to the summer, which is why they feature in so many uplifting summer desserts. Here we blend blueberry juice with white chocolate to make a soft ganache, paired with a layer of firmer crème for lots of mascarpone cheesecake flavours.
Chocolatier: Kiri Kalenko
This Italian masterpiece is quite possibly the most popular dessert of all time, apparently invented by a chef in a restaurant near Venice in 1969. We recreate it with a layer of firm mascarpone style crème, topped with white chocolate, cream and coffee ganache, all in a mellow milk chocolate shell. Finished with a sprinkling of cocoa nibs.
Layers of blueberry ganache and firm cream
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Chocolatier: Olivier Nicod
Chocolatier: Kiri Kalenko
19 BLACKCURRANT BOMBE The British love of blackcurrants can be traced to the Second World War, when they were the only abundant fruit to provide vitamin C to the nation’s children. We continue that love affair with a refreshingly fruity explosion of blackcurrant juice in a creamy white ganache and an equally mellow white shell to help balance the natural tartness.
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Blackcurrant ganache
Chocolatier: Olivier Nicod
10 COCONUT BOMBE
20 PANNACOTTA
Close your eyes for a second and this recipe will have you gently swaying in a hammock on a tropical beach. Bite through the mellow milk chocolate shell and there’s a light ganache waiting for you inside with splashes of coconut and cream, finished with a roll in dried coconut for more flavour and a little texture.
Meaning ‘cooked cream’ this classic dessert is thought to have originated in northern Italy, although these days it is made and enjoyed throughout the regions. This recipe is typically simple being made with lashings of creamy white chocolate and lots of vanilla, whose seeds you can see in the shell and ganache inside.
Chocolatier: Rhona Macfadyen
OUR GUIDE TO RESPONSIBLE CHOCOLATE ENJOYMENT Cocoa is at last being fully recognised for its ‘superfood’ qualities, with more and more research pointing to the numerous health benefits associated with its high antioxidant content, its natural mood lifting, feel-good abilities and much more. And so, chocolate too is being talked about as a good and enjoyable part of a healthy, balanced diet. Here are a few thoughts and suggestions on how chocolate can be an uplifting part of a healthy lifestyle. MORE COCOA – not all chocolates are created equal, and it’s not just the quality of the
cocoa that matters, it’s the quantity too. We’ve been pioneering our ‘Less Sugar More Cocoa’ approach for several years now, reducing the amount of sugar in our recipes wherever possible. This allows us to use more of the other ingredients in the recipe, bringing ultimately…
MORE SATISFACTION – a simple calorific comparison isn’t always what it seems, because the things that typically bring the most satisfaction in recipes, lots of nuts and natural cocoa butter in a praline for example, are also higher in calories. However, the satisfaction per bite is such that our appetite is sated with less. WHEN IS BEST – so treating yourself to one or two Tasting Club chocolates a night will not only be more than likely sufficient, it will also help your box last a couple of weeks and leave you looking forward with keen anticipation to the arrival of the next. We find the best time is after a meal when the sugars can be absorbed gradually, which flattens out the ‘sugar spike’. THE DIABETIC CHOCOLATE MYTH – and finally, a note on something that we’ve been raging
against for years, the great diabetic chocolate rip-off. Dietary advice for diabetics is exactly the same as for non-diabetics – eat a healthy balanced diet. Diabetic chocolate contains sugar replacements with a similar calorie content, the name itself lulls people into thinking they can eat more of it and to top it off, it’s also usually more expensive. It’s a dangerous rip-off that has been thoroughly discredited. Less sugar and more cocoa for maximum satisfaction from less.
Vanilla ganache
Chocolatier: Kiri Kalenko
YOUR TASTING SCORECARD 1 Syllabub
/10 2 Custard Tart
/10 3 Peaches & Cream
/10 4 Caramel Cheesecake
Champion 2012
Recipe Card – this chocolate was inspired by a recipe featured in our exclusive set of recipe cards.
Could blow your socks off!!
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12 Lemon & Passion Fruit Tart
/10 13 Eton Mess
/10 14 Cherry Bakewell
5 Chocolate Trifle
15 Banana Custard
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6 Crème Brûlée Brownie
/10 7 Rum & Raisin Semifreddo
/10 9 Tiramisu
/10 10 Coconut Bombe
THIS SELECTION 100% MADE IN BRITAIN
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8 Mandarin Ice Fantastic recipes from Summer Desserts 2012 that simply demand to be tasted again.
11 Raspberry Crème Fraiche Tart
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YOUR KEY: No alcohol in recipe Just a little bit, helps to preserve and soften A generous dash
Chocolatier: Olivier Nicod
4 CARAMEL CHEESECAKE
9 TIRAMISU
White chocolate and coffee ganache
Chocolatier: Rhona Macfadyen
3 PEACHES & CREAM
6 CRÈME BRÛLÉE BROWNIE
Praline and vanilla caramel cream
Chocolatier: Kiri Kalenko
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16 Strawberry Cheesecake
/10 17 Raspberry Mousse
/10 18 Blueberry Cheesecake
/10 19 Blackcurrant Bombe
/10 20 Pannacotta
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