A spoon slides into a trembling, just-set panna cotta, and the organic Tanzanian cacao of François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, unfolds generously on the palate.
Serves 4 · 15 min + 4 h chilling
Ingredients
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 3 tbsp sugar
- 2.5 oz (70 g) Tanzania 75% Dark Chocolate Bar (François Pralus), chopped, plus the rest of the bar, shaved, to serve
- A few fresh raspberries
Method
- Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water and let it soften for 5 minutes.
- Heat 1 1/2 cups (360 ml) heavy cream, 1/2 cup (120 ml) whole milk and 3 tbsp sugar until steaming, then stir in the gelatin until dissolved.
- Off the heat, add 2.5 oz (70 g) of the Tanzania 75% dark chocolate bar, chopped, and whisk until smooth.
- Pour into 4 glasses and chill for at least 4 hours, until set.
- Serve topped with the rest of the bar, shaved, and a few fresh raspberries.
The star of this recipe: Tanzania 75% Dark Chocolate Bar, by François Pralus.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
