A light dessert that celebrates the flavour notes of our chocolate. Slice and serve with seasonal berries, perfect to prepare in advance.

Tartufo

Prep Time

20 minutes

Cooking Time

0

Serves

12

Ingredients

180g 100% cacao, finely grated. Suggestion, 100% Rio Caribe Caca
(Alternatively use 260g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 80g)
300ml double cream
150g icing sugar

Equipment:
20cm loose-bottomed cake tin or small loaf tin

 

Method

  1. Line a 20cm loose-bottomed cake tin or small loaf tin with cling film.
  2. Melt the cacao by placing it in a large heatproof bowl set over a pan of simmering water.
  3. Meanwhile, lightly whip the cream with 50g of the icing sugar.
  4. Stir the remaining icing sugar into the melted cacao and leave to cool slightly.
  5. Gradually fold the cacao mixture into the whipped cream, then pour the mixture into the cake or loaf tin. Refrigerate until firm.
  6. Slice and serve with seasonal berries.

Ingredients

180g 100% cacao, finely grated. Suggestion, 100% Rio Caribe Caca
(Alternatively use 260g of a dark chocolate like Venezuelan Rio Caribe 72, and reduce the sugar by 80g)
300ml double cream
150g icing sugar

Equipment:
20cm loose-bottomed cake tin or small loaf tin

 

Method

  1. Line a 20cm loose-bottomed cake tin or small loaf tin with cling film.
  2. Melt the cacao by placing it in a large heatproof bowl set over a pan of simmering water.
  3. Meanwhile, lightly whip the cream with 50g of the icing sugar.
  4. Stir the remaining icing sugar into the melted cacao and leave to cool slightly.
  5. Gradually fold the cacao mixture into the whipped cream, then pour the mixture into the cake or loaf tin. Refrigerate until firm.
  6. Slice and serve with seasonal berries.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​