Love, Chocolate & a little Tart by Hayley Sutherland of Capsicum…

Dark Chocolate & Raspberry Tartlets by Hayley Sutherland of Capsicum

Valentine’s Day is just around the corner and our go to gift for our loved ones is often than not chocolate. But have you ever stopped to ask the question why? Why is chocolate our first choice and why do retailers fill their shelves with heart-shaped candy?

Could it be because chocolate is considered to be an aphrodisiac, releasing brain soothing chemicals which increase energy and desire levels?

Some funky decoration by a student at Capsicum

Chocolate comes from the cocoa tree, which is also known as ‘Theobroma cacao’, which is Greek for “food for the gods”. In Mayan and Aztec times chocolate was considered to be a highly prized, luxury item and cacao was so precious that it was reserved to be enjoyed by the wealthy and important only. Chocolate also became an important commodity and used to trade for other items of value.

It is also believed that the Mayans had a specific cacao God named Ek Chuah and cacao seeds were used for ceremonies like marriages.

Today, chocolatiers are much sought after craftspeople, producing beautifully decorated and filled chocolates for aficionados, but nothing says I love you more than making something yourself for your true love, so here’s my recipe for homemade chocolate tartlets covered in bright red, juicy raspberries.

Hayley Sutherland Dark Chocolate & Raspberry Tartlets
 
Ingredients
200g Dark chocolate chopped
60g Unsalted butter
90g Brown sugar
60ml Cream
3 eggs
25g Cake flour
250g Raspberries

Ganache
300g Dark Chocolate
250ml Cream

Method
Pre-heat oven to 150°C
Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted. Remove from stove.
Place eggs and flour in a bowl and whisk until well combined
Slowly mix the eggs and flour into chocolate mixture a little at a time making sure the chocolate mixture is not too hot or it will cook the eggs
Pour into individual tartlet moulds
Bake for 35-40 min

Ganache
Place chocolate and cream in a saucepan over low heat and stir until melted.
Spoon over tarts
Once cooled top with fresh raspberries.

Capsicum Culinary Students

Read more about Capsicum Culinary Studio – CLICK HERE

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