Two Chocolate combos today.....
Chocolate & Cardamom: Like a puppeteers black velvet curtain, dark chocolate is the perfect smooth background for cardamom to show off its colours. Use cardamom in sufficient quantities and you can pick out its enigmatic citrus, eucalyptus and warm, woody floral quantities. She finds adding a pinch of ground cardamom can make even the most ordinary dark chocolate taste expensive. This tart is spectacularly delicious and very quick to make but needs a couple of hours in the fridge to set. Prepare and bake a 23cm sweet pastry case. Slit open 10 cardamom pods, grindbup the contents with a mortar and pestle, add 300mls double cream in a pan and scald. Remove from the heat and add 200g dark chocolate, broken into pieces, and 25g unsalted butter. Stir until melted and well mixed. When cooled a little (don't let it set), pour into the pastry case and place in the fridge for two or three hours. When hardened, sift a little cocoa powder over it and serve with a modest dollop of creme fraiche.
Chocolate & Strawberry (or strawberries in big knickers/panties)
Not all it's cracked up to be. Strawberry's heart-like shape and colour have seen it unimaginatively match-made with that default love token, chocolate. But doesn't a strawberry dipped in chocolate just look like a fruit wearing big knickers? And aren't they the sort of thing asset-strippers feed to call girls in cream coloured hotel rooms? I'd take chocolate and hazelnut over these two any day....again, love her humour.