Chic Choco Raw Tarte

2 March 2018

This month, our collaboration with Chic des Plantes made us discover « Elixir » infusion, a great invitation to travel…
Childhood memories of orange blossom scent, intense and subtle touches of Combawa Lemon, invigorating notes of ginger…

This infusion inspired me…

A desire to reinvent my raw chocolate pie, to bring it character and zest of madness!
An elegant, delicate but powerful combination…

Some “Chic Petits Bonheurs” to come !


For 8 people

For the raw dough:

  • 150 g (5 oz) of organic medjool dates
    or 75 dates / 75 g (21/2 oz) of prunes
  • 75 g (21/2 oz) of organic peeled almonds
  • 75 g(21/2 oz) of unsalted and non-roasted organic pistachios,
  • 75 g(21/2 oz) of organic hazelnuts
  • 75 g(21/2 oz) of unsalted and non-roasted cashews
  • 4 tbsp of organic coconut oil
  • orange blossom water

For the ganache:

  • 400 g (14 oz) of organic dark chocolate 100%
  • 2 infusion bags Elixir by Chic des Plantes
  • 325 g (11 oz) of organic liquid soy cream or coconut milk
  • 4 tbsp of coconut oil
  • 4 tbsp of organic orange honey

For topping:

  • 1 organic bergamot lemon and 1 organic orange


Soak dates (or dates/prunes mix) in boiling water added with a few drops of orange blossom water for about 40 minutes, to obtain a soft texture.

Melt the coconut oil in a bain-marie, then add it to dates and dried fruits previously mixed together.

Place a mold on a dessert dish, then garnish with the raw dough obtained.
Press it against the bottom and the edges of the mold, and refrigerate for at least 45 minutes.

Heat the soy cream or coconut milk over low heat. Remove from heat, add the infusion bags and let infuse for about 30 minutes before removing the bags. Turn on at low heat, add chocolate, coconut oil and honey.

Mix well and garnish the pastry with the ganache obtained.

Sprinkle with bergamot lemon zest and/or orange zest.

Let it cool down for at least 10 minutes before refrigerating for about 2 to 3 hours. Before serving, remove the mold.

Plate: Jardin Indien @ Bernardaud


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