Complex chocolate flavors underlie subtle hints of red berry fruit. Cacao beans used to make this chocolate were harvested from trees of Criollo and Trinitario heritage in Venezuela
This recipe is from Mary Cech's latest book, the "Wine Lover''s Dessert Book: Double Decadent Pairings of Desserts and Sweet Wine". Written with Jennie Schacht, it will be released in 2005 from Chronicle Books. Currently living in Santa Fe, Mary is familiar to many in the pastry world as a former instructor at the Culinary Institute of America at Greystone. This is a spectacular and easy dessert. The recipe calls for Collection Etienne's single origin Sur del Lago varietal chocolate. It is also excellent with Collection Etienne dark chocolate blends, the 61% Cacao Semisweet Chocolate or 72% Cacao Bittersweet Chocolate. Other fresh fruits-such as raspberries, orange, tangerines, mangos or strawberries-may be substituted. Making the Match: The berries atop this intense chocolate tart act as a bridge, marrying it beautifully with a variety of dessert wines. The essential elements to pair are rich, dark chocolate, velvet texture, and sweet-tart blackberries. Look for a late harvest red wine with berry and chocolate flavors, such as a zinfandel or syrah port. We enjoy this with Rosenblum Cellars' Black Muscat (Alameda, California) with its berry and rose petal flavors. A ruby or vintage port also would pair nicely. If you substitute other berries or fruits in season, be sure to take them into consideration when making a wine match. Time: Approximately 45 minutes to prepare, plus 30 minutes to chill the dough and one hour for the finished tart to set.