Organic burnt toffee chocolate peanut butter tart

Organic Burnt Toffee Chocolate Peanut Butter Tart. (Green & Black Organic supplied photo)

Organic Burnt Toffee Chocolate Peanut Butter Tart. (Green & Black Organic supplied photo)

Rita DeMontis, Toronto Sun

, Last Updated: 3:17 PM ET

Chocolate's such a delightful treat, especially during holiday cooking and baking season.

Just recently the iconic line from England, Green & Black Organic, teamed up with award-winning chef Lora Kirk of Ruby Watchco Restaurant (and considered one of Canada's leading chefs with more than 15 years of international culinary experience tucked in her apron), to create a series of new holiday recipes showcasing the latest chocolates to the Green & Black organic chocolate repertoire: Burnt Toffee and Sea Salt.

The new flavours mark the first additions to the company's product lineup in four years and the new flavours truly infuse uniquely British ingredients that make them perfect on their own or used in a variety of dishes.

All recipes have been created by chef Lora Kirk of Ruby Watchco Restaurant (Food Network star Lynn Crawford's place) for Green & Black Organic and you can use your favourite organic chocolate to make these award-winning dishes.

Organic Burnt Toffee Chocolate Peanut Butter Tart

Chef Kirk uses Green & Black’s Organic Burnt Toffee Chocolate for this recipe; you can also use your favourite toffee chocolate bar.

Ingredients:

Tart Shell

  • 1 cup (250 ml) unsalted butter, room temperature
  • 2 cups (500 ml) all-purpose flour
  • 3/4 tsp (4 ml) salt
  • 4 Tbsp. (60 ml) ice water

Directions:

Preheat oven to 350F (180C). In a large mixing bowl, cut flour into butter. Add salt and water, mix until dough forms, being careful not to overwork the dough. On a floured surface, roll out dough to fit a 9-inch (23-cm) tart pan. Place rolled dough in tart pan, pressing up sides of pan. Place sheet of parchment paper over dough and cover with a layer of dried beans or rice. Bake for 10-12 minutes, until edges of shell are barely golden and bottom has started to cook. Remove beans or rice and parchment. Let cool completely.

Tart Filling

Ingredients:

  • 1 1/4 cup (310 ml) 35% whipping cream
  • 9 oz (255g) burnt toffee chocolate, chopped
  • 1 tsp. (5 ml) vanilla extract
  • 1/4 tsp. (1 ml) salt
  • 2 eggs
  • 2 cups (500 ml) smooth peanut butter

Directions:

Over medium heat, bring whipping cream to a boil. Remove from heat. Add chocolate, vanilla and salt. Stir until completely incorporated. In a stainless steel bowl, lightly beat eggs. Slowly whisk in half of chocolate mixture to temper eggs. Add egg mixture to remaining chocolate mixture and whisk lightly to combine.

Preheat oven to 350F/180C. Carefully spread peanut butter across bottom of cooled shell. Pour chocolate mixture into shell to fill. Bake for 20-30 minutes, until filling starts to set but center is still jiggly. Let cool completely.

 

Coffee Caramel Sauce

Ingredients:

  • 3/4 cup (175 ml) sugar
  • 1/4 cup (60 ml) water
  • 3/4 cup (175 ml) 35% whipping cream
  • Pinch salt
  • 1 tsp. (5 ml) instant coffee

Directions:

In a large, heavy saucepan over medium-high heat, bring sugar and water to a boil. Cook until mixture is lightly golden, about 6-8 minutes. Remove from heat. Carefully stir in cream, salt and instant coffee. Return to heat, stirring constantly until mixture is smooth. Remove from heat and let cool slightly.

Pour sauce over cooled tart, slice and serve.

Serves 8-10.

Cocoa Nib Crusted Pork Tenderloin with Dark Chocolate & Red Wine Jus

With Various Sides (following this recipe) Note: You can substitute veal, beef tenderloin or chicken for this recipe.

Pork Tenderloin

Ingredients:

  • 4 pork tenderloin portions (5 oz.40g) each
  • Pinch salt and pepper
  • 1 Tbsp. (15 ml) vegetable oil
  • 1.75 oz (50 g) organic dark 70% chocolate, melted
  • 1/2 cup (125 ml) cocoa nibs, ground in a spice mill (available at bulk food stores)

Directions:

Preheat oven to 350F (180C). Season pork with salt and pepper. In a frying pan over medium-high heat, heat vegetable oil. Place pork portions in pan, cooking each side until caramelized and golden brown, about 2-3 minutes per side. Remove pork from pan and place in oven for 6-8 minutes, check for internal temperature of 150F (65C). With pastry brush, lightly cover each pork portion with melted chocolate and roll in ground cocoa nibs. Let rest for 5 minutes before serving.

Chocolate Red Wine Pork Jus

Ingredients:

  • 1 raw chicken leg or wing, chopped
  • 1 tsp. (5ml) vegetable oil
  • 1 shallot, finely chopped
  • 1 clove garlic
  • 2 cups (500 ml) red wine
  • 2 cups (500 ml) chicken stock (not broth)
  • 2 cups (500 ml) pork, veal or beef stock (not broth)
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 tsp. (5 ml) unsalted butter, room temperature, cut into small pieces
  • 1.5 oz (40 g) organic dark 70% chocolate, very finely chopped

Directions:

In a medium pot on medium-high heat, heat oil and caramelize chicken pieces until golden. In a separate medium pot over medium heat, spray with cooking spray and cook shallots and garlic, 2 to 3 minutes. Add cooked chicken part to pot and deglaze with wine. Boil until liquid is reduced to a syrup consistency. Add chicken and pork stock, thyme and bay leaves. Boil until liquid is reduced by half. Strain liquid through a fine sieve and return to pot. Whisk in butter and dark chocolate shavings until smooth. Keep warm.

 

Sides to Accompany Cocoa Nib Crusted Pork Tenderloin:

Parsnip Purée

Ingredients:

  • 2 cups (500 ml) parsnip, peeled and roughly chopped
  • 1/2 cup (125 ml) 35% whipping cream
  • Pinch salt

Directions:

In a large pot over medium-high heat, bring cream, parsnips and salt just to a boil. Lower heat and simmer until parsnips are very soft. Drain parsnips, reserving cream. Blend parsnips until smooth in blender or with hand mixer, adding reserved cream if needed to reach desired consistency.

Baby Spinach

Ingredients:

  • 1 Tbsp. (15 ml) butter or olive oil
  • 1 shallot, finely diced
  • 2 bunches baby spinach

Directions:

Line a plate with paper towels. In a saucepan over medium heat, melt butter and sauté shallots, 2-3 minutes. Add spinach and cook until wilted. Transfer spinach to paper towels to soak up extra moisture.

Braised Cipollini Onions

Ingredients:

  • 1 Tbsp. (15 ml) vegetable oil
  • 2 cups (500 ml) cipollini onions, peeled
  • 1/2 cup (125 ml) red wine, such as Pinot Noir or other heavy bodied red

Directions:

In a frying pan over medium-high heat, heat vegetable oil and sauté onions, stirring often, until golden brown and caramelized, about 2-3 minutes per side. Add red wine and reduce to low heat. Simmer until onions are cooked through and liquid is reduced to a glaze.

To assemble dish: Place parsnip purée in centre of each plate. Top with baby spinach, then pork. Place cipollini onions around the circle. Pour jus over pork.

Serves 4.

Lobster with Organic White Chocolate Hazelnut Brulee

Sunchokes or Jerusalem artichokes do not come from Jerusalem, and taste vaguely of artichokes, but are little gnarly tubers that look little like a fat ginger root. They have a potato-like texture that retains flavours beautifully.

Ingredients:

  • 1 cup (250 ml) sunchokes (Jerusalem artichokes), peeled, cut into rings
  • 4 cups (1L) water
  • Pinch salt
  • 1/4 cup (60 ml) hazelnuts
  • 1 cup (250 ml) butter
  • 4 cooked lobster tails, meat removed, chopped if desired
  • 2 Tbsp (30 ml) herbs, finely chopped (parsley, chives, dill)
  • 1.75 oz (50g) Green & Black’s Organic White Chocolate, finely chopped
  • Vin Blanc
  • 1 Tbsp. (15 ml) butter
  • 4 shallots, finely diced
  • 1 1/2 cups (375 ml) white wine
  • 1/3 cup (75 ml) dry vermouth
  • 2 1/3 cups (575 ml) fish stock
  • 1/3 cup (75 ml) 10% cream
  • 3 cups (750 ml) 35% whipping cream, divided
  • 1 oz (28 g) organic white chocolate, finely chopped

Directions:

Cut sunchokes into 1/4-inch wide rings. In a large pot over high heat, bring water and salt to boil. Add sunchokes and boil until fork tender, about 3-5 minutes. Set aside.

Preheat oven to 350F (180C). Spread hazelnuts on a cookie sheet or roasting pan and bake for 10-12 minutes until golden. While still warm, place hazelnuts in clean tea towel or paper towel and rub to remove skins. Chop or crush cleaned hazelnuts. Set aside.

To make Vin Blanc: In a medium pot over medium heat, melt butter and cook shallots until translucent, 2-3 minutes. Add white wine and vermouth, simmer until liquid is reduced to a glaze consistency. Add fish stock, simmer until reduced by a third. Add 10% cream and 1 cup (250ml) of 35% whipping cream, simmer until reduced by a third. Slowly add white chocolate, stirring until melted. Set aside and cool completely.

Whip remaining 2 cups of 35% whipping cream. Gently fold into Vin Blanc.

 

Divide sunchokes, herbs and hazelnuts into four shallow bowls. Carefully add Vin Blanc to fill each bowl. Caramelize top of Vin Blanc until golden and bubbly using a brulée torch, or by placing dishes on a cookie sheet and placing under hot oven broiler for 30-60 seconds, watching carefully not to burn tops.

In shallow dish, melt butter and add lobster to warm through. Once warmed, remove lobster and divide amongst bowls. Top each bowl with white chocolate.

Serves 4.

Roasted Chestnut and Organic Milk Chocolate Soup with Pernod Chocolate Reduction

This soup will delight you with its layers of exquisite flavour!

Soup

Ingredients:

  • 1 Tbsp. (15 ml) butter
  • 3 shallots, finely chopped
  • 4 cups (1L) roasted chestnuts
  • Pinch salt and pepper
  • 1/4 tsp. (1 ml) thyme
  • 1 cup (250 ml) white wine
  • 4 cups (1L) vegetable stock
  • 3.5 oz (100 g) organic milk chocolate, shaved
  • 1 1/2  cups (375 ml) milk

Directions:

In a large pot over medium-high heat, melt butter and cook shallots, 2-3 minutes. Add roasted chestnuts, salt and pepper and cook for 2-3 minutes. Add thyme and white wine, bring to boil and simmer until reduced by two-thirds. Add vegetable stock and simmer until chestnuts are fork-tender, about 20-25 minutes. Remove from heat and stir in chocolate. Puree mixture in a blender or with hand blender until completely smooth.

Return to pot and stir in milk. Keep over low heat until ready to serve.

Pernod Chocolate Reduction

(Pernard is an anise-flavoured liqueur)

Ingredients:

  • 2 cups (500 ml) Pernod
  • 1 tsp. (5 ml) organic dark 70% chocolate, finely chopped
  • 1 cup (250 ml) milk (optional)

Directions:

In a pot over medium-high heat, bring Pernod to a boil and simmer until reduced to ¼ cup (60ml). While reduction is still warm, add chocolate and stir to incorporate.

Option: froth milk with milk frother.

To serve, divide soup into 4 bowls and drizzle with reduction. Top with milk foam.

Serves 4.


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