Staying in for Valentine’s Day? Treat your partner with these tantalising chocolate and raspberry tartlets.
Our go to gift for our loved ones is more often than not chocolate. But have you ever stopped to ask the question why? Why is chocolate our first choice and why do retailers fill their shelves with heart-shaped candy?
Could it be because chocolate is considered to be an aphrodisiac, releasing brain-soothing chemicals which increase energy and desire levels?
Chocolate comes from the cocoa tree, also known as ‘Theobroma cacao’, which is Greek for “food for the gods”. In Mayan and Aztec times, chocolate was considered a highly-prized, luxury item and cacao was so precious that it was reserved to be enjoyed by the wealthy and important only. Chocolate also became an important commodity and was used to trade for other items of value.
It is also believed that the Mayans had a specific cacao God named Ek Chuah and cacao seeds were used for ceremonies like marriages.
Today, chocolatiers are sought after craftspeople, producing beautifully decorated and filled chocolates for aficionados.
That said, nothing says I love you more than making something yourself for your true love. Capsicum Culinary Studios’ Chef Hayley Sutherland shares her recipe for homemade chocolate tartlets covered in bright red, juicy raspberries.
- 200g dark chocolate, chopped
- 60g unsalted butter
- 90g brown sugar
- 60ml cream
- 3 eggs
- 25g cake flour
- 250g raspberries
- 300g dark chocolate
- 250ml cream
- Preheat the oven to 150°C.
- Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted. Remove from stove.
- Place the eggs and flour in a bowl and whisk until well combined
- Slowly mix the eggs and flour into the chocolate mixture a little at a time making sure the chocolate mixture is not too hot or else it will cook the eggs.
- Pour into individual tartlet moulds.
- Bake for 35 – 40 minutes.
How to make the Ganache:
- Place the chocolate and cream in a saucepan over low heat and stir until melted.
- Spoon over tarts
- Once cooled, top with fresh raspberries
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