COCOBEAT

Happy Valentine’s Day!  This treat is for all chocolate lovers. The tart is elegant and a bit buttery, with a creamy dark chocolate ganache and subtle flavor of fresh raspberries. You cannot ask for anything more for Valentine’s Day to share with a loved one. Served with a little sweet s ec or demi-sec champagne , this raspberry chocolate tart   will shine splendidly.   Chocolate Raspberry Tart Serves 8-10 Ingredients: 6 tablespoons unsweetened cocoa powder, sifted 1 stick (4 ounces or 110 g) unsalted butter, cut into small pieces 6 tablespoons (75 g) granulated sugar 1/8 teaspoon salt 1 ½ cups cake flour 10 ounces (280 g) semisweet or bittersweet chocolate ¾ cup heavy cream 3 cups fresh raspberries 2-3 tablespoons confectioners sugar Preheat the oven to 370°F. Grease and dust the tart pan with flour. Using a food processor (or large mixing bowl with dough cutter), combine the butter, sugar and salt until creamy. Add the cocoa and mix until smooth...

I like small things. Small things are usually pretty and neat. These chocolate treats are exactly that – small, but secretly rich tasting, with a slightly mysterious flavor – and perfect for cool weather. A little bite of this cherry chocolate reminds you that spring is coming, or at least will warm you up like a sunny day. It is obviously not fresh cherry season in North America right now, but using preserved sour cherries can bring that captivating taste all year round.   CHERRY CHOCOLATE Recipe adapted from La Maison du Chocolat , by Robert Linxe Makes about 45-50 chocolates INGREDIENTS: 1 pound (440 grams) bittersweet chocolate (ordinary bittersweet) ¾ cup heavy cream 1 tablespoon vanilla extract 3 tablespoons unsalted butter 6 tablespoons kirsch 2 ounces cherries (preferably sour cherries or cherries in light syrup), pitted, plus extra (unchopped) for platter garnish Small paper candy liners/cups Chop the chocolate finely and put in a heatproof mixing bowl. Set aside. Pour the...

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