Last week I was invited to attend an exclusive cocktail and chocolate tasting evening, hosted at the Lindt Chocolate Studio, at the Cape Quarter in Cape Town. The event was held to celebrate a new partnership, between Tanqueray Gin and Lindt Chocolate!
The great thing is we were allowed to take a plus one, so I took the hubby – we both love Gin, especially Tanqueray and who can resist Lindt Chocolate!
We had high hopes for the evening and we were not dissapointed! First off we were treated to a master class, in cocktail making, by an expert mixologist. He introduced us to the craft that is Gin production. Who knew that it was such and involved process!
The recipe for Tanqueray remains a a closely guarded trade secret but is known to contain four key botanicals which are juniper, coriander, angelica root and liquorice. These ingredients all work together in perfect harmony to create a unique London dry gin.
Next on the agenda was preparing the new Tanqueray cocktails. It was great to not only taste but to prepare the cocktails ourselves, we learnt all the tricks of the trade when it comes to cocktail-making!
My favourite cocktail was the “Flipped Symphony” a take on the traditional “Eggnog” – it was totally delish, with hints of Vanilla and Espresso two of my favourite flavours.
Each cocktail was paired with a Lindt Chocolate Flavour and my favourite combo, was the Coconut Intense with the Tanqueray Breeze.
We then had the honour of meeting a Lindt chocolatier, who educated us on all things chocolate! To top off a wonderful evening we were shown how to master a decadent chocolate fondant dessert. Made with Lindt chocolate of course! This was served with the most delicious Vanilla and Coconut Ice Cream – also made by Lindt.
I thought I would share the Chocolate Fondant Recipe with you – it looked so super easy to make and is definitely something I am going to try and make!
Lindt 70% Chocolate Fondant:
- 225g 70% Excellence Lindt Chocolate
- 22g Butter
- Orange Extract
- 250g Eggs
- 80g Egg Yolks
- 200g Sugar
- 100g Flour
Preheat your oven to 180ºc. Place the butter, chocolate into a double boiler and allow to melt or alternatively melt gently in the microwave. Mix the eggs and the egg yokes together lightly, do not whisk air in to them. Pour the melted chocolate mix into the eggs, whilst stirring. Then stir in the sugar and flour mix. Mix until a smooth mass – do not over mix. Grease your ramekins or dariole molds and coat with castor sugar. Pour the Fondant mixture into a piping bag and pipe into your molds. Bake at 180ºc for 11minutes. Allow to rest once baked then unmold and serve.