Green & Black’s Organic


About a month ago Karlin and I received an email from a lady named Barbara Maldonado letting us know she had stumbled across our blog and really enjoyed the pictures and recipes. Barbara was organizing a tweet up in LA on behalf of Green & Black’s Organic Chocolate and asked if we wanted to attend the event along with other local bloggers, media & foodies. Unfortunately the timing just did not work for us and we were unable to attend, but a friendship was born.

Fast forward a few weeks and Karlin receives an email from Green & Black’s Organic Chocolate saying that they are going to send us some samples so we can create a recipe for Michelin and a Mom. Needles to say we were both very flattered and excited to create a couple of recipes. 4 days later I arrived home to find 2 bars of 70% Dark Chocolate and 2 bars 60% Dark Chocolate with Whole Cherries.

I had a hard time deciding on just one dessert so I decided to create 2 recipes (those of you that know me, know how much I love chocolate). I have been making these 2 desserts for a very long time and I knew that they would be just perfect for this post. The first recipe is for a Chocolate Pate a recipe I have carried with me since I was an apprentice. Second recipe is for a Chocolate Tart a recipe that I loved from my time working in England, with one exception I replaced the honey with Burton’s Maplewood Farms Rum infused maple syrup.

A very big thank you to Green & Black’s Organic Chocolates

Hope you enjoy…

Chocolate Pate

200g 60% Dark Chocolate with whole cherries
200g 60% Dark Chocolate with hazelnuts and currants
100g 70% Dark Chocolate
400 ml Heavy Cream
5 Egg Yolks
50g Sugar

Break chocolate into small pieces and melt
Heat cream until just before it boils
Add sugar and yolks together and heat over a water bath until pail yellow (be careful not to scramble)
Add cream to yolks slowly
Add cream/yolk mixture to melted chocolate
Set plastic wrap into mold leaving enough plastic to hang over sides
Pour mixture into mold and place in refrigerator and let set for at least 6 hours.
The mixture will be set up still feel slightly soft.

Chocolate Tart

Pastry Shell
250g Flour
150g Almond Flour
2 Tbsp Sugar
200g Butter cut into cubes & very cold
90 ml Very cold water

In a food processor add dry ingredients and butter
Pulse for about 20 seconds until small balls form
Place mixture into a very cold bowl
Add 1/2 water and mix quickly
Add remaining water
Quickly knead the dough for about 5 – 6 turns
Cover and place in refrigerator
Once cool roll out to desired thickness lay in tart shell and blind bake at 375F for about 10 minutes and then uncover and bake for another 5-7 minutes.
Let Cool

Chocolate Mixture
500ml Heavy Cream
300g 70% Dark Chocolate
100ml Burton Maplewood Farm’s Rum infused maple syrup (replace with honey if you do not have)
2 Eggs

Melt chocolate with syrup/honey
Heat cream until just before it boils
Add cream to chocolate
Whisk eggs and slowly add mixture little at a time
Pour mixture into pre-baked tart shell and cook at 200F for about 18-20 minutes
Remove and let cool
Serve at room temperature with your favorite garnish

Amy’s Wine Picks

An obvious pairing for Chef McLeod’s Green & Black’s organic chocolate tart would be a ruby port. Because the dark chocolate is so decadent, contrasting flavors are optimal. The best pairing I have ever had with chocolate was chili mead by Makana Meadery. The meadery, located in Grahamstown on the Eastern Cape of South Africa, was founded in 2000 to make iQhilika, a traditional honey-based beverage. Mead is made my fermenting honey sugars into alcohol until it reaches 12 percent. It is made from habanero chilies and has a strong spiced palate that adds a new dimension to Chef McLeod’s dark chocolate tart.

Cheers,
Amy Payne

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3 thoughts on “Green & Black’s Organic

  1. Oh yummy. My girlfriend has the green and blacks recipe book – it’s amazing.

  2. ashley says:

    yum! Green & Blacks is delicious!! Will have to add it to a recipe one day :)

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