This month, Green & Black’s Organic is sponsoring a series of recipes inspired by the flavors in their new chocolate, Peanut. We worked with a select group of TasteSpotters who tasted it, then developed a recipe using the caramelized peanut and sea salt milk chocolate.We’re kind of still amazed by how gorgeous the recipes look, but even more so that the contributors could restrain themselves from eating all the samples straight. (We did not have that kind of restraint in TasteSpotting HQ’s kitchen.)
The first recipe is for a decadent Chocolate Tart with Caramel Banana and Caramelized Peanut Chocolate Ganache and was developed by one of our favorite TasteSpotters, Gaby Dalkin of WhatsGabyCooking. The recipe is printed below, followed by Gaby’s bio.
Chocolate Tart with Caramel Banana and Caramelized Peanut Chocolate Ganache Recipe
Chocolate Tart Dough
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ cup sugar
½ teaspoon salt
½ cup chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tbsp heavy cream, chilled
1 tsp pure vanilla extract
1. Place flour, cocoa, sugar, and salt in the bowl of a food processor; and pulse to combine. Add butter; and pulse until it resembles crumbly sand. Add yolks, cream, and vanilla; process until mixture forms a ball.
2. Turn out dough onto a piece of plastic wrap. Form into a disc and refrigerate for at least 1 hour before rolling it out.
3. Roll out the dough to fit your tart pan. Cover the tart dough with parchment paper and add pie weights to the center. Blind bake at 350 degrees for 20 minutes.
Caramel Banana Filling
8 oz sugar
2 oz water
1 tsp lemon juice
8 oz cream
2 oz butter
1 banana, mashed
1. Combine sugar, water and lemon juice in a small sauce pan. Heat until you form a dark caramel mixture.
2. Remove from heat and add the cream and butter. Whisk to combine.
3. Add the mushed banana to the caramel mixture and whisk until smooth
Green & Black’s Organic Peanut Chocolate Ganache
2 cups G&B Chocolate Peanut Bar, chopped
1 ¾ cup heavy cream
1. Heat the cream in a saucepan over medium heat.
2. Meanwhile, chop the chocolate and set aside in a heat proof bowl.
3. Once the cream is heated through, add to the chocolate mixture and mix to melt the chocolate.
1. Remove baked tart crust from the tart pan.
2. Evenly distribute the caramel layer in the tart shell. Let set for 2 hours
3. Add the ganache on top of the caramel layer and let set for 2 hours.
4. Dust with Meyer Lemon Infused Sea Salt
About Gaby Dalkin:
Gaby Dalkin is a personal chef in Los Angeles and food blogger at WhatsGabyCooking. After graduating college in 2008, Gaby moved to Los Angeles to pursue her culinary career. After finishing culinary school in 2009 she enrolled in pastry school and still balances being a personal chef and volunteering at culinary events around Los Angeles. Gaby is also shopping around her first cookbook. She also loves food photography and styling which she hopes to one day make part of her career.