Fresh raspberries sit on a glossy, set ganache, and a little orange zest echoes the redcurrant and citrus notes of François Pralus’s Madagascar 75% Dark Chocolate Bar, balanced, tangy and fruity, made from organic cacao of the Ambanja region.
Makes 6 · 20 min + 1 h chilling
- Finely chop the Madagascar 75% dark chocolate bar (3.5 oz / 100 g).
- Heat 1/2 cup (120 ml) heavy cream until simmering, pour it over the chocolate and stir until smooth.
- Spoon the ganache into 6 prebaked sweet tartlet shells.
- Chill for 1 hour, until set.
- Arrange fresh raspberries on top and add a little grated orange zest before serving.
The star of this recipe: Madagascar 75% Dark Chocolate Bar, by François Pralus.
