Black Forest Jam

Regular price $17.00

Duties and taxes included · delivered in 5 to 10 business days Details

Weight
210g - 7.4oz.
Packaging
Glass jar
Origin
France

Morello cherries and dark chocolate, the tart and the deep, as in the famous cake. Maison Perrotte’s Black Forest Jam captures the spirit of that iconic gâteau in a jar; Stéphan Perrotte created it exclusively for Fou de Pâtisserie, as part of the Confiture Pâtissière range. The duo is bold and generous, the tartness of the fruit set against the depth of the cocoa. Layer it with whipped cream and chocolate sponge, or spoon it over vanilla ice cream.

Tasting profile

  • Fruit content62%
  • NotesMorello cherry, dark chocolate
  • Fruit & originFrance
  • StorageCool and dry; refrigerate after opening
The Ingredients
Morello cherries (62%) • Sugar • Chocolate (6%) (cocoa beans, sugar, cocoa butter, emulsifier: soy lecithin, Madagascar vanilla) • Lemon juice • Fruit pectin. Allergens: Contains soy. Made in a workshop that also handles nuts, milk, eggs and gluten.
Serving Ideas
On a buttered brioche, a croissant, a crêpe or toast. Layered with whipped cream and chocolate sponge, like a Black Forest gâteau. Spooned over vanilla ice cream, a panna cotta or a cheesecake. With fromage blanc or a creamy yogurt. As a filling for a tart or a chocolate cake.

Recipe idea

Black Forest Trifle Cups

Serves 4 · 15 min

  1. Whip 1 cup (240 ml) cold heavy cream with 1 tbsp powdered sugar to soft peaks.
  2. Cut 7 oz (200 g) chocolate sponge cake or brownie into small cubes.
  3. In 4 glasses, layer cake cubes, 1 tbsp of the Black Forest jam and whipped cream, then repeat once.
  4. Finish with dark chocolate shavings and serve, or chill until ready.

Read the full recipe on our blog →

The Maker
The seasons pass, and each leaves its fruit behind for whoever knows how to keep it. Maison Perrotte is a French artisanal jam house founded by Stéphan Perrotte, a world champion master jam maker. Since 2013, the house has made fruit preserves centered on seasonal ingredients, traditional techniques, and authentic flavor. The fruit is carefully selected and cooked in small batches. From this patient work come gourmet jams, spreads, and fruit creations that honor French craftsmanship and the natural taste of the fruit, at breakfast as well as in desserts.
SP-556

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