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Biarritz waves
Makes 600g Desserts and puddings
Ingredients
- 400g dark, milk or white chocolate, of the best possible quality (preferably couverture chocolate)
- 200g mixed nuts and dried fruit: comprising unblanched almonds, pine nuts, pistachios, candied orange peel, raisins
- acetate sheet
Method
Toast the almonds in the oven at 160°C/320°F/Gas 3 for about 15 minutes. Temper the chocolate (see opposite). Spread it on an acetate sheet to make a rectangle that’s about 5mm thick.
Scatter the dried fruit and nuts over the chocolate.
When the chocolate starts to set, place the sheet over two rolling pins set on the bench so that it makes a wavy shape. Allow to set completely for 2 hours at 18°C. Carefully remove the sheet of acetate before serving.
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