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Culinary Vacations for Lovers of Food and Wine

Southern France Gourmet Route Culinary Vacation

Chocolate and Caramel Slice

Serves 4

200 g praline*

70 g feuillantine

20 g cocoa butter

20 g milk chocolate couverture**

To make the caramel

50 g sugar

200 g water

400 g cream (high fat)

1 gelatine sheet (5 g)

To make the ganache

200 g dark chocolate couverture**

400 g cream (of which 200 g whipped cream)

Melt the praline, cocoa butter and milk chocolate couverture in a bain-marie (double-boiler). When the mixture has completely melted, mix in the feuillantine. Roll out the paste thus obtained between two sheets of greaseproof paper and refrigerate.

Make a runny caramel with the sugar and water and add the gelatine. When cold, add the cream and whip to make a caramel mousse.

Boil the cream (200 g) and pour over the chocolate. Whip the remaining 200 g of cream and mix with the ganache. Refrigerate.

Assemble the dessert by alternating the feuillantine, chocolate ganache and caramel mousse. Refrigerate. Serve with a pomegranate syrup and decorated with finely chopped strawberries.

* In French cookery praline is a powder or paste made of caramelized almonds and/or hazelnuts.

** Couverture is a higher-grade of chocolate than regular chocolate. Couverture contains a higher percentage of cocoa butter, making it more fluid and ideal for dipping, enrobing and molding.

Recommended Wines:

Bon Appetite.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.