white chocolate pavé with whisky and Brazil nut praline, recipe

The inspiration for this recipe came from Bresilienne truffle by Godiva (above) – their  signature hazelnut praline using perfectly roasted hazelnuts and a
touch of vanilla, coated in smooth milk chocolate and rolled in crispy
caramelised hazelnuts.
You might have noticed that there are a few chocolate recipes on this blog. No, that’s a coincidence, I am a chocolate lover! So much so that I went on a  chocolate tour on chocolate week last year and on
another occasion I took part on a chocolate tasting masterclass.  Godiva is one of my favourites and I enjoy eating their dark chocolate bars.  So to challenge myself I decided to enter the truly scrumptious Godiva’s competition in the UK, details below and cook with white chocolate for a change.
The recipe is based on their Bresilienne truffle, as you guessed it, once again I am using my heritage influence. I transformed the truffle it into a Brazilian dessert called pavé, using Brazil nuts praline, instead of hazelnuts praline, adding orange flavour and alcohol, the later can be left out, if desired.
Pavé consists of layers of biscuits (Marie or similar to Rich tea) or ladyfingers,
cream and condensed milk and  more cream on top. Usually, it’s made with condensed milk, but I left that ingredient out.
Also, It’s traditionally served in a family size dish. I must warn you, this is not
a dieter’s dream or for the health conscious. This is an indulgent dish and more often than not, we need a treat!
The competition: Conjure up a truly magical chocolate dessert, tick, inspired by Godiva, tick; and you could be on your way to Brussels to visit Godiva’s famous Chocolate
Atelier – yes please!  What’s more, your dessert will have a pride of place on the menu
for a whole week at the exclusive restaurant HIX Soho, if you win… now that’s a dream…that can come true!
So be creative, be daring, be different, tick, tick, tick. Four finalists will prepare their recipes for our judges – now that is scary! – restaurateur Mark Hix, food critic William Sitwell, chef Juliette Nothomb and our head chocolatier Thierry Muret. And then the taste off begins…to enter the competition read more details here : Godiva (competition ended).

Click here for the full recipe: Great British Chefs blog

I am a contributor to Great British Chefs blog and this recipe was specially written for Godiva competition

The perfect chocolate desert?

 

 

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