Desserts & Baking

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

2
Easy
Wine/Spirit Pairing
Simonsig Brut Rosé Méthode Cap Classique

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Ingredients

Method
  • 30 ml crème fraîche
  • 100 g organic white chocolate
  • a couple of toasted hazelnuts
  • pink peppercorns to garnish

Method

Ingredients

Using a spoon or knife, lightly spread crème fraîche on to a small plate.
Using a vegetable peeler, shave chocolate slivers from a bar of the chocolate and scatter over the crème fraîche.
Top with a few roasted hazelnuts and freshly ground pink peppercorns.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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