Fresh raspberries sit on a glossy, set ganache brightened with a little orange zest, made with François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic Forastero cacao grown on volcanic soil.
Makes 6 · 20 min + 1 h chilling
Ingredients
- 1 Tanzania 75% Dark Chocolate Bar (François Pralus), 3.5 oz / 100 g, finely chopped
- 1/2 cup (120 ml) heavy cream
- 6 prebaked sweet tartlet shells
- Fresh raspberries
- A little grated orange zest
Method
- Finely chop the Tanzania 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: 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.
