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Chocolate and Cardamom Ganache with Almond Brittle and Apricot Chutney

Chocolate and Cardamom Ganache with Almond Brittle and Apricot Chutney
Preparation time:
45 minutes
Cooking time:
45 minutes
Serves:
2

To end Bart’s exquisite Valentine’s Day meal, he is serving up a deliciously decadent, chocolate and cardamon ganache with almond brittle, drizzled with sweetly tangy apricot chutney. Chocolate and cardamon are a glorious aromatic pairing and are a great accompaniment with the nutty almond brittle. This is the perfect touch of luxury to end the evening.

  • Ingredients

    For the ganache:
    • 200 gram 60% dark chocolate
    • 400ml double cream
    • 2 cardamom pods
    • 50g sugar
    • 10ml Cointreau
    For the apricot chutney:
    • 50g dried apricots
    • 170ml white wine
    • 1 stick cinnamon
    • 1 stick star anise
    • 25g sugar
    For the orange tuile:
    • 75g caster sugar
    • 50g butter
    • 50g Flour
    • 1 pc Orange zest
    • 2g salt
  • Method

    For the ganache:
    • Crush the cardamom pods and add them together with the rest of the ingredients to the Kenwood mixing bowl.
    • Use the "Creaming beater” attachment and set the Kenwood heating to 50°C. Dial the Kenwood on to mark 1 and melt the mixture till completely homogenous.
    • Strain the mixture through a fine-mesh sieve into a small bowl and leave to cool down. Once cooled down place it in the fridge for a minimum of 1 hour.
    For the apricot chutney:
    • Cut the vanilla bean in half lengthwise and scrape out the seeds into a saucepan.
    • Add the rest of the ingredients and cook gently with a lid for about 30 minutes until the apricot are soft.
    • Take the apricots out of the liquid and let the liquid reduce till a syrup.
    • Cut the apricots into small cubes with a sharp knife and put them back in the syrup.
    • Serve lukewarm.
    For the orange tuile:
    • Cut one slice of orange zest from the orange and reserve for garnishing.
    • Melt the butter in a small saucepan and grate the rest of the orange zest into the butter. Let it cool down but don’t let it set.
    • Weight all the other ingredients and combine them in a mixing bowl.
    • Add the cooled down butter to the rest of the mixture and mix well for 2-3 minutes till a dough ball forms.
    • Place this in the fridge for 30 min to set.
    • Line an oven tray with baking paper or a silicone mat and make small dough balls the size of a marble.
    • Press them flat on the tray and leave enough space in between for them to flow out.
    • Bake at 170° for 7-9 minutes or until they are golden brown.
    To finish:
    • Make a cup of hot water with 2 dinner spoons.
    • Use the warm and wet spoons to make rochers of the chocolate ganache.
    • Start with one rocher, top with an orange tuile, add another rocher, one more tuile and a final 3rd rocher on top.
    • Spoon the apricot chutney around with the syrup.
    • Finish with a thin slice of orange zest on top of the ganache.
  • Chef's Notes

    • The ganache is best served at an ambient temperature so make sure to take it out of the fridge about 30 minutes before serving.

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