- Chocolate & Armagnac Ganache (x4)
- 2000g Kerrymaid Double
- 40g Salt
- 60g Armagnac
- 2400g Dark Chocolate
- Sour caramel (x4)
- 20g Tartaric Acid
- 1400g Caster sugar
- 140g Water
- Date Crumble (x4)
- 400g Fresh dates (stoned)
- 600g Light Brown Sugar
- 600g Plain Flour
Ingredients
Method
Chocolate & Armagnac Ganache:
Heat the Kerrymaid Double to 50°c
Remove from the heat add the chocolate, salt, and Armagnac
Whisk to a smooth consistency
Allow to set in the fridge
Sour caramel:
Make a rich caramel with the sugar and water
Whisk in the tartaric acid cook out for 1 minute
Remove from the heat and allow to cool
Date Crumble:
Blend coarsely the stoned dates
Mix all the ingredients together till combined
Bake at 160°c 25 minutes
Allow to cool
Garnish:
Roasted pickled apple slices, edible silver and freshly sliced apple
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.