- High cocoa solid% chocolate
- Cream
- Kirsch
- Cherries
- Sugar
- Eggs
- Icing sugar
- Flour
Dark chocolate and kirsch pave
Dark chocolate and kirsch pave
Dessert prepared by Tom Ince in the Merseyside Heat of the North West Young Chef Competition 2014
Ingredients
Method
Heat cream, add kirsch to boil off some alcohol. Add in diced chocolate, sweeten with caster sugar. Set in mould.
Remove stones from cherries, add sugar and boil. Blend and pass through a fine sieve.
Whisk cream and add icing sugar to taste.
To make the tuile, mix icing sugar, flour and egg yolk. spread thinly on a baking sheet, bake, and quickly mould as soon as you take it out of the oven.
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