I love the chocolate - coffee combination. It looks so good and the presentation is very unique. This is a very serious, and elegant dessert. Sounds and looks very delicious! Your tart makes me think of Slitti’s famous chocolate coffee spoons. I you want just a delicate taste of coffee for the ice cream it’s nice to use lighty toasted coffee beans, crushed a little and infused in the milk. Posted by Danielle | 5 March 2006 #Īs usual Keiko your photos are fantastic ! And the recipe very interesting ! I agree with you, coffee essence is to strong and add some sugar taste I don’t like, better to make your own espresso. Stunning! Are the rest of the recipes in that book as good? If so, I may have to add it to my to-buy list. That combination of the choccie mocha tart and ice cream cone does something severe to me. Oh Lord, I think I just ruined my shirt from excessive drooling. ![]() Zen and clean Posted by Béa at La Tartine Gourmande | 5 March 2006 # I agree with you that the cone is a bit hard to peel when using baking paper, but anyway yours looks so wonderful. I am a big fan of the chocolate and coffee combination like you so I can imagine how wonderful this dessert tasted. I shall report back when I get hold of some! It’s still on its way from Japan but is supposed to impart a more real coffee taste to desserts than you can get using instant coffee. Speaking of coffee, I’ve just got a dessert book written by a Japanese patissier Hironobu Tsujiguchi – he is known as being quite adventurous :) and has recently invented ‘micro coffee powder’ called Caférine (café + farine). My espresso machine worked even harder than normal when I was making this, and the aroma filling the kitchen made me even happier :) Even after freezing them for a long time, it was tricky to peel the paper without destroying the tips, and as you can imagine as soon as I started taking pictures it began to wilt! Unfortunately, the end result doesn’t have quite the clean geometric lines of the original in the book that I was aiming for, but it did taste good. I was supposed to use metal pastry horn moulds to shape the ice-cream – I have some but they seemed a little too fat for the size of the tart ring I was using :) So I made thinner cone shapes with baking paper and made the ice-cream a little softer than normal, then piped into the moulds. The recipe suggests using coffee essence for both the tart filling and ice-cream, but I made my espresso stronger and they both tasted fine. I found them a little too rich and heavy, but the espresso ice-cream tempers and complements it. The filling has two layers – dark chocolate ganache and coffee flavoured milk chocolate ganache on top. The dough is quite wet when mixed, you don’t refrigerate or roll it as its crumbly texture makes it difficult – you just press it into the mould and rest it in the fridge for about an hour. I was obviously attracted by the presentation but the recipe itself sounded interesting enough, I’m not normally a big fan of tarts, but loved this tart crust which is more crumbly than a typical one. This is for someone who seriously loves coffee AND chocolate – I’ve been wanting to try the recipe since I bought this book a long time ago. ![]() Chocolate Mocha Tart with Espresso Ice-cream Cones 5 March 2006
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