Pairing a dark roast coffee with a chocolate fondant sponge

UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier 24th January 2018

Pairing a dark roast coffee with a chocolate fondant sponge

Pastry chef Sarah Hartnett creates a chocolate fondant sponge with crunchy feuilletine & caramel jaconde with milk chocolate hazelnut chiboust. This is paired with a dark roast coffee by Gareth Davies, head of coffee excellence at UCC Coffee.