Dark Chocolate Ganache Tartlets & Crémant de Loire AOC

Easy-to-prepare dark chocolate ganache tartlets recipe enhanced by sparkling wine from Loire Valley, the combination is divine!

Three dark chocolate ganache tartlets, each decorated with an almond

Ingredients

200g dark chocolate (in pieces)
200ml cream
50g soft butter
200g shortcrust pastry
chocolate chips and almonds, to decorate (optional)

A rolling pin with flour rolling out a dough, it is rolled over the rolling pin

Ingredients

250g flour
125g butter
50g caster sugar
1 egg yolk
pinch of salt
200ml water

PREPARATION

Rub the flour and butter, cut into cubes, between your fingertips to reach a sand-like consistency.
Mix in the sugar evenly.
Add the egg yolk and cold water, then a pinch of salt. Knead evenly to form a dough.
Leave to rest for 30 minutes in the fridge.
Spread a little flour on the work surface and spread with a rolling pin.

Tartlet preparation

Preheat the oven to 180°C.
Cut out circles from the shortcrust pastry to line tartlet moulds. Put them in the oven and cook for 20 minutes then leave to cool.
Pour the cream in a saucepan and bring to the boil.
Remove from the heat, add the chocolate pieces and stir until the mixture is smooth.
Allow to cool and whisk in the soft butter to make the ganache, it should be smooth and glossy.
Turn the tarts out of the moulds and use a piping bag to fill the bases with ganache.
Decorate with chocolate chips and almonds as desired.

Crémant de Loire

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GO FOR A WHITE CRÉMANT DE LOIRE

It's not always easy to combine bubbles and chocolate. However, with the diversity of grape varieties, soils and climates in the Crémant de Loire appellation, a palate of characters is made possible to find a sparkling wine that harmoniously creates surprise.

These tartlets are lovely, light and airy mini pastries that are much easier to digest than a normal tart! Served as a dessert or as a snack, these ganache tartlets won't make you feel deprived, with their fine bubbles enhanced by richly fruity flavours.

Crémants de Loire are wines of surprisingly interesting quality, just like the various wines from the region itself. The full-bodied flavour of the Chardonnay is perfect to enhance the chocolate notes and the creaminess of the dessert to bring out the fruity aromas of quality dark cocoa.

Our experts suggest that you combine these bite-sized chocolate treats with the rich aromas of a white Crémant de Loire with a hint of vanilla.

Cuvée Canelle - Crémant de Loire - Veuve Amiot

The experts on our tasting panel set their sights on this textured Cuvée Canelle from Veuve Amiot, perfectly balanced on the palate and on the nose. The delicacy and harmony of this crémant offer a homogeneous blend in which the dance of the bubbles allows the flavours to express themselves in a subtle aromatic register. The hint of vanilla brought by the six months' ageing combines perfectly with the cocoa notes. Canelle will bring out the best in these little chocolate bites, while remaining light enough to be served at the end of a meal. As light as its price!

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SPARKLING WINE AND CHOCOLATE, A DARING COMBINATION?

The roundness of Chardonnay

A monovarietal Chardonnay crémant has complex aromas of white or yellow fruit, white flowers and dried fruit, developing into notes of brioche, butter, toast, sweet spices, caramel or honey. Flavours that harmonise well with the aromas of shortbread or the fruitiness of cocoa, because very often the aromas of the sparkling wine take over from the chocolate.

Conversely, the texture of the chocolate can permeate the palate too much, neutralising the notes of the sparkling wine. Here again, Chardonnay can mitigate this effect, as its roundness predominates.

Although daring, the combination of a sparkling wine with chocolate is possible! One of the elements to take into consideration in the bubbly/chocolate pairing is the percentage of cocoa. The higher the percentage, the more bitter it will be.

With its similar aromas and contrasting textures, Chardonnay has the gift of blending food and wine in the most audacious of combinations.