The Cairns Convention Centre team celebrated World Chocolate Day last week by sending locally produced chocolate from Charley’s to clients with a delicious recipe created by Executive Chef Ben Boudaud.
Charley’s Chocolate is an innovative tree to bar chocolate producer in Queensland’s Mission Beach and a proud supplier to the Cairns Convention Centre. Charley’s founders, Chris and Lynn Jahnke, moved from Melbourne to tropical North Queensland to unwind and escape the cold south. They purchased the property at Mt Edna that was previously a run-down banana farm. After surviving Cyclone Larry in 2006 and Cyclone Yasi in 2011, Chris and Lynn rethought their plans of a cattle property. After months of research and the ability to grow cocoa and sugar in the region, they were able to confirm that tree to bar chocolate manufacturing was possible in the region. In 2013, Charley’s Chocolate was born.
Charley’s Chocolate Tartlet (8 serves)
Ingredients
150g chocolate, chopped into small bits
190ml thickened cream
20g glucose
40g butter
375g shortcrust pastry
1 jar organge marmalade
Method
- Place the pastry into the desired mould and trim the edges, then line baking paper and fill with baking beans or rice. Bake for 20 min and carefully remove the filling. Bake for a further 5 min or until light golden colour has been achieved.
- In a saucepan, place the cream and the glucose and bring to simmer. place the chocolate and the butter in a bowl and pour the hot cream onto it. Slowly mix the chocolate and the cream until the mix is smooth.
- Brush the marmalade into the bottom of your tart shell and while the chocolate ganache is still warm pour into your blind baked tart shell.
- Reserve the extra ganache to decorate your plate. Let the tartlet sit in the fridge for two hours before serving.
- Serve the tartlet with the orange segment and a scoop of coconut sorbet.
Serving Suggestion
1 scoop coconut sorbet per serve
Orange (peel and cut into segment)
Jar of orange marmalade
