WILDE, Dublin’s most Instagrammable restaurant, has partnered with Champagne House KRUG this season to launch the winter edition of their exclusive tasting menu. You’ll find carefully sourced Irish produce, decadent 1930s design and flavours of the season, elegantly orchestrated by Executive Chef Sandeep Singh who works with the best artisan suppliers and the finest local ingredients from across Ireland. The winter additions include a warming chestnut and apple soup complimented by aromatic sage oil, Thornhill duck breast served with parsnip and cardamom purée and a winter vegetable fricassee, with a modern take on a classic Dublin Bay shrimp and tiger prawn cocktail served with Marie Rose, avocado and lime. Top off a season celebration with a wine list centred on Old-World grape variety or the perfectly paired flavour of KRUG, ranging from KRUG Grande Cuvée 163rd edition, 164th edition and KRUG Rosé.
WILDE have shared a deliciously rich dessert addition to any Christmas feast – their recipe for Valrhona Dark Chocolate Tart.
Valrhona Dark Chocolate Tart Recipe
- 100 ml Cream
- 65 grams Dark chocolate
- 80 grams Crushed wafers
- 300ml Cream
- 130 grams Dark chocolate
- 60 grams White chocolate
- 1 teaspoon Glucose (optional)
- 20 grams Butter
Line a tray 15cm by 20 cm with baking parchment
- Bring cream to boil, gradually add chopped dark chocolate
- Fold in crushed wafers
- Evenly spread in prepared tray
- Leave to set
- Boil the cream and glucose
- Gradually add in chopped dark and white chocolate
- Add butter
- Pour on top of base. Spread evenly and let set at least 4 hours in fridge
- Cut to desire size
- Best served at room temperature.
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