Chocolate Torte by Thinking Chocolate

Edinburgh’s Thinking Chocolate makes good looking, great tasting treats and they’re delighted to be returning to the Edinburgh Food Festival for the third year running! Whilst fine chocolate is at the heart of what they do, summer days see a fruitier side to their offerings.

Peach and blueberry upside down cake vies for attention alongside cheesecake brownies and lemon coconut bars. They’ll have a selection of ‘free’ goodies too. Who needs the dairy or gluten when Chocolate Truffle Torte tastes this good? Visit Thinking Chocolate at the Edinburgh Food Festival, come once, come every day, but come hungry!
 
Thinking Chocolate select fine flavoured real chocolate from plantations across the globe. Ranging from 100% cocoa for an intense experience, to wonderfully well-rounded milk chocolate with bundles of character and depth. Even their white chocolate is the highest of qualities, made using only cocoa butter for a full rich flavour. Thinking Chocolate make made to order artisan chocolates, cakes and treats. They also run chocolate classes, group parties and tasting events, talks and demonstrations.

You can get your hands on a selection of Thinking Chocolate’s tasty treats at the Edinburgh Food Festival, Assembly George Square Gardens, Edinburgh, 25-29 July 2018.  #EdFoodFest18. 

For more information visit www.edfoodfest.com and www.thinkingchocolate.com

Ingredients: Serves 16 
300g Amoretti biscuits, broken into crumbs
150g golden caster sugar 
200g butter 
Pinch of sea salt
750g dark chocolate (at least 60%)
600g whipping cream
50g cassis 
25g hazelnuts 
12 blackberries 
 
Method:  
1 Put the sugar, biscuit crumbs and 150g of butter onto a microwavable bowl. Heat on full power in 30 second blasts until butter is melted. Stir well and transfer mixture into a round 10” silicon mould or springform tin.

2 Press firmly to ake the base. Chill in the freezer for 10 minutes. 
3 In a clean bowl add the cream, chocolate and remaining butter. Heat in the microwave until completely melted, stirring regularly. 
4 Allow to cool and add the cassis, stirring carefully so you don’t add any air to the mixture. 
5 Pour this straight onto the base. Tap the sides of the mould or tin to level out the mixture and release any trapped air. Bubbles that rise to the surface can be popped with a pin. 
6 Decorate with the hazelnuts and blackberries and leave in the fridge to set for 2 to 3 hours.

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk