Posted Wed 23 May 2012 8.59am by naomi
This is the cacao to choose for a dark, dark chocolate tart, made with buttery crisp paté sucré and accompanied by a handful of fragrant raspberries. The faintest hint of raspberry and blackcurrant make this a perfect choice for any chocolate and berry, or citrus combination. How about some bitter/sweet orangettes? (candied orange peel dipped in dark chocolate).
Anyone who has seen, 'Like Water for Chocolate' will remember the quail with rose petals. This cacao is perfect for moles made with nuts and chilli, or savoury game dishes - where it lends a dark, fruity, depth.
A cacao for those that enjoy a very rounded, fruity flavour to their baking.