1 SYLLABUB The earliest syllabub recipes can be traced back to the Tudors and so it’s defi nitely a traditional pudding – usually made with whipped cream, a drop of sherry and most often with something fruity. We’ve made ours with a whipped cream style base, added a generous amount of warming brandy and hints of bitter orange.Chocolatier: Kiri Kalenko

11 RASPBERRY CRÈME FRAICHE TART Uplifting, refreshing and downright zingy, raspberry is one of the classic fl avours of the British summer. This recipe will give your taste buds a gentle shake, with raspberry juice in a creamy ganache with just a hint of yoghurt to give it some delicious crème fraîche notes – fi nished with a shortbread biscuit.Chocolatier: Kiri Kalenko

2 CUSTARD TART The simple baked custard tart is without doubt an all-time favourite. Its success lies in the utter harmony achieved by the simple fl avours of egg, milk and vanilla. Not forgetting the essential sprinkling of nutmeg, which fi nishes it off perfectly – as with our creamy vanilla and nutmeg ganache that’s sealed into a milk cup representing the chocolate pastry.Chocolatier: Olivier Nicod

12 LEMON & PASSION FRUIT TART Lemons have been a favourite ingredient in desserts since medieval times, surely because their strong fl avours make them easy to use. We continue that long history with our recipe that is full of the zesty notes of lemon, balanced by the sweetness of passion fruit purée, creamy ganache and white chocolate.Chocolatier: Rhona Macfadyen

3 PEACHES & CREAM Peaches eventually made it to Britain in the 17th century and we’ve been making up for the late start ever since. A perfectly ripe peach is one of life’s simple summer pleasures. This recipe celebrates the fruit itself, simply paired, as it often is at summer dinner parties, with plenty of cream in a mellow white chocolate shell.Chocolatier: Rhona Macfadyen

13 ETON MESS This fruity cream and crushed meringue dish was invented in the 1930s and is still enjoyed at Britain’s most iconic school, Eton College. Our recipe features a whipped strawberry crème, peppered with meringue pieces in a creamy white chocolate shell – fi nished with a summery sprinkle of strawberry pieces.Chocolatier: Olivier Nicod

4 CARAMEL CHEESECAKE Cheesecakes are always a favourite with Club members and inside this one you’ll fi nd two gorgeous layers waiting for you. The fi rst is brimming with the characteristic sour cream, mascarpone fl avours of cheesecake, while the second is an oozingly soft caramel. Both mingling together for a mellow take on a classic dessert.Chocolatier: Olivier Nicod

14 CHERRY BAKEWELL We’ve captured the essence of a classic bakewell tart and presented its characteristic fl avours in two gorgeous layers – with a strip of light almond praline contrasting with a layer of creamy, yet tangy sour cherry ganache. All sealed into a milk chocolate shell and fi nished with cherry red stripes.Chocolatier: Kiri Kalenko

5 CHOCOLATE TRIFLE Quintessentially British and a childhood favourite for many, the trifl e is a true classic. Our chocolate version takes the essential layers and delivers in delicious style – with a custardy white chocolate ganache, crushed biscuits for the sponge layer and a strip of hazelnut praline in place of the fruit.Chocolatier: Rhona Macfadyen

15 BANANA CUSTARD Nursery food like banana custard will always occupy a dear place in our hearts. So bite in and think back to those balmy summer school days as you discover the simple cream ganache inside, made with lashings of white chocolate for plenty vanilla notes and banana purée.Chocolatier: Olivier Nicod

6 CRÈME BRÛLÉE BROWNIE Inspired by not one, but two of the nation’s best-loved desserts means this recipe is surely onto a winner! Inside the 40% milk chocolate shell there are two layers waiting for you, the fi rst a fi rm vanilla and caramel cream and the second is a mellow pecan and hazelnut praline with lots of feuilletine crunch.Chocolatier: Kiri Kalenko

16 STRAWBERRY CHEESECAKE You can fi nd cheesecake recipes on every continent across the globe, but you never quite know which version you’ll get. This recipe mirrors the British preference for the un-baked recipe with a layer full of sour cream, mascarpone cheesecake fl avours and a second layer of tangy strawberry juice ganache. Chocolatier: Rhona Macfadyen

7 RUM & RAISIN SEMIFREDDO Literally meaning ‘half cold’ semifreddo refers to a gorgeous array of semi frozen desserts that have inspired this recipe. It features a layer of white chocolate vanilla ‘ice cream’ over which we have a second, super soft ganache made with succulent raisin puree and a good dash or two of dark Jamaican rum.Chocolatier: Rhona Macfadyen

17 RASPBERRY MOUSSE Inspired by raspberries and cream, this zingy recipe is made with plenty of white chocolate, cream and raspberry juice – blended together to make a refreshing mousse brimming with rounded creamy notes cut through with the zing of raspberry. Encased in a milk chocolate cup and fi nished with raspberry pieces for even more fruity explosions.Chocolatier: Rhona Macfadyen

8 MANDARIN ICE There’s defi nitely some deliciously complementary fl avours at work when mandarin and creamy white chocolate meet, especially when it concerns ice cream. This recipe is inspired by just such a dessert, with our vanilla white chocolate blended into a velvety smooth cream ganache and lots of mandarin juice. Encased in mellow milk chocolate.Chocolatier: Kiri Kalenko

18 BLUEBERRY CHEESECAKE Harvest time for blueberries starts in spring and continues through to the summer, which is why they feature in so many uplifting summer desserts. Here we blend blueberry juice with white chocolate to make a soft ganache, paired with a layer of fi rmer crème for lots of mascarpone cheesecake fl avours.Chocolatier: Kiri Kalenko

9 TIRAMISU This Italian masterpiece is quite possibly the most popular dessert of all time, apparently invented by a chef in a restaurant near Venice in 1969. We recreate it with a layer of fi rm mascarpone style crème, topped with white chocolate, cream and coffee ganache, all in a mellow milk chocolate shell. Finished with a sprinkling of cocoa nibs.Chocolatier: Olivier Nicod

19 BLACKCURRANT BOMBE The British love of blackcurrants can be traced to the Second World War, when they were the only abundant fruit to provide vitamin C to the nation’s children. We continue that love affair with a refreshingly fruity explosion of blackcurrant juice in a creamy white ganache and an equally mellow white shell to help balance the natural tartness.Chocolatier: Olivier Nicod

10 COCONUT BOMBE Close your eyes for a second and this recipe will have you gently swaying in a hammock on a tropical beach. Bite through the mellow milk chocolate shell and there’s a light ganache waiting for you inside with splashes of coconut and cream, fi nished with a roll in dried coconut for more fl avour and a little texture.Chocolatier: Rhona Macfadyen

20 PANNACOTTA Meaning ‘cooked cream’ this classic dessert is thought to have originated in northern Italy, although these days it is made and enjoyed throughout the regions. This recipe is typically simple being made with lashings of creamy white chocolate and lots of vanilla, whose seeds you can see in the shell and ganache inside.Chocolatier: Kiri Kalenko

1 Syllabub

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11 Raspberry Crème Fraiche Tart

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10 Coconut Bombe

/1020 Pannacotta

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9 Tiramisu

/1019 Blackcurrant Bombe

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8 Mandarin Ice

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18 Blueberry Cheesecake

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7 Rum & Raisin Semifreddo

/1017 Raspberry Mousse

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6 Crème Brûlée Brownie

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16 Strawberry Cheesecake

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5 Chocolate Trifl e

/1015 Banana Custard

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4 Caramel Cheesecake

/1014 Cherry Bakewell

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3 Peaches & Cream

/1013 Eton Mess

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2 Custard Tart

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12 Lemon & Passion Fruit Tart

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Whipped orange crème and brandy Raspberry truffl e

Vanilla and nutmeg ganacheLemon and passion

fruit ganache

Peach and cream ganacheStrawberry crème and

meringue

Layers of soft caramel and fi rm cream

Almond praline and sour cherry

Layers of biscuit, praline and custard Banana ganache

Praline and vanilla caramel cream

Layers of strawberry ganache and fi rm cream

Layers of vanilla and rum & raisin Raspberry and cream ganache

Mandarin ganacheLayers of blueberry ganache

and fi rm cream

White chocolate and coffee ganache Blackcurrant ganache

Coconut ganache Vanilla ganache

Champion2012

Champion2012 Champion

2012

Champion2012

Fantastic recipes from Summer Desserts 2012 that simply demand to be tasted again.

Recipe Card – this chocolate was inspired by a recipe featured in our exclusive set of recipe cards.

Champion2012

YOUR TASTING SCORECARDOUR GUIDE TO RESPONSIBLE CHOCOLATE ENJOYMENT Cocoa is at last being fully recognised for its ‘superfood’ qualities, with more and more research pointing to the numerous health benefi ts associated with its high antioxidant content, its natural mood lifting, feel-good abilities and much more. And so, chocolate too is being talked about as a good and enjoyable part of a healthy, balanced diet. Here are a few thoughts and suggestions on how chocolate can be an uplifting part of a healthy lifestyle.

MORE COCOA – not all chocolates are created equal, and it’s not just the quality of the cocoa that matters, it’s the quantity too. We’ve been pioneering our ‘Less Sugar More Cocoa’ approach for several years now, reducing the amount of sugar in our recipes wherever possible. This allows us to use more of the other ingredients in the recipe, bringing ultimately…

MORE SATISFACTION – a simple calorifi c comparison isn’t always what it seems, because the things that typically bring the most satisfaction in recipes, lots of nuts and natural cocoa butter in a praline for example, are also higher in calories. However, the satisfaction per bite is such that our appetite is sated with less.

WHEN IS BEST – so treating yourself to one or two Tasting Club chocolates a night will not only be more than likely suffi cient, it will also help your box last a couple of weeks and leave you looking forward with keen anticipation to the arrival of the next. We fi nd the best time is after a meal when the sugars can be absorbed gradually, which fl attens out the ‘sugar spike’.

THE DIABETIC CHOCOLATE MYTH – and fi nally, a note on something that we’ve been raging against for years, the great diabetic chocolate rip-off. Dietary advice for diabetics is exactly the same as for non-diabetics – eat a healthy balanced diet. Diabetic chocolate contains sugar replacements with a similar calorie content, the name itself lulls people into thinking they can eat more of it and to top it off, it’s also usually more expensive. It’s a dangerous rip-off that has been thoroughly discredited.

Less sugar and more cocoa for maximum satisfaction from less.

THIS SELECTION 100% MADE IN BRITAIN

YOUR KEY:

No alcohol in recipeJust a little bit, helps to preserve and softenA generous dash

Could blow your socks off!!

YOUR TASTING SELECTION

025046_SD_2013_menu&scorecard_AW.indd 2 03/04/2013 09:49