The Perfect Match
Ocoa™ cake
| Ingredients | Preparation |
|---|---|
| Melt at 104°F/40°C |
| Incorporate all the ingredients in order, mixing between each addition. |
Bake on a baking sheet at 356°F/180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake). | |
Ocoa™ cream
| Ingredients | Preparation |
|---|---|
| Bring to a boil |
| Pour over |
| Mix to obtain a very smooth ganache, then incorporate |
Chill for at least two hours. | |
Poached blackcurrants
| Ingredients | Preparation |
|---|---|
| Make a syrup with |
| Pour over while hot |
Leave to soften until used. | |
Ocoa™ blackcurrant/chocolate sauce
| Ingredients | Preparation |
|---|---|
| Warm and pour |
| Pour over |
Smooth and set aside. | |
Blackcurrant sorbet
| Ingredients | Preparation |
|---|---|
| Warm to 104°F/40°C |
| Incorporate then cook at 176°F/80°C |
| When the syrup is cold, add |
Place in a Pacojet bowl and freeze. | |
Chef's suggestion
Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture. |
