Tag Archives: cassis

Chocolate Ganache Tart with Cassis Sorbet


Kohu road cassis sorbet atop a paneton chocolate pastry with chocolate ganache. Bright and cheerful.

There are times when you want a fancier dessert for a special occasion. Think entremets but no time to make mousse, sponge, crispy layer and mirror glaze?

This is where you need joint forces of best quality products. 

Make a delicious chocolate tart with handmade pastry (Paneton Bakery) and ganache with good quality chocolate. Dress it up simply but elegantly with a big scoop of good quality ice cream or sorbet on top. Decorate with chocolate pearls, chocolate shards, cocoa nibs and cornflake crumble for extra crunch and texture. Voilá!

Here I’ve paired it with Kohu Road‘s Cassis sorbet, simply delicious!
See my earlier post Chocolate Tarts for the recipe for an easy chocolate tart.

(I’m not paid to write these articles – all opinion based on my honest love for artisan products!)

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


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Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not!

Here I’ve paired it with blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

Macarons shell ingredients
(makes about 40 macarons)

  • 150 g icing sugar
  • 150 g almond meal
  • 110 g egg whites, split into 2 bowls of 55g each
  • 150 g caster sugar
  • 38 ml water
  • 1 g meringue powder
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.

Ingredients:

  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

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Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge.

Spread cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.
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The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

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Here’s my cone of macarons!