Dark chocolate and kirsch pave

Essential  Cuisine

Essential Cuisine

Premium Supplier 20th October 2014

Dark chocolate and kirsch pave

Dessert prepared by Tom Ince in the Merseyside Heat of the North West Young Chef Competition 2014


  • High cocoa solid% chocolate
  • Cream
  • Kirsch
  • Cherries
  • Sugar
  • Eggs
  • Icing sugar
  • Flour


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.