CHOCOLATE RECIPES

BOXTEXT: Classic chocolate tart

INGREDIENTS
(Serves 4-6)
Pastry, enough to line a 20cm case (see recipe for Hibiscus tarte au chocolat, page 28)
80g milk
200g single cream
220g dark chocolate, broken into small pieces
1 egg

METHOD
Line a 20cm case with pastry, bake blind. Cool.
Pre-heat oven to 200¡C. Bring milk and cream to the boil. Add broken chocolate and melt into mixture. When all chocolate is melted, add the egg. Pour mixture into pastry case. Cook in oven for 17 minutes, turning oven off when you put the tart in.

BOXTEXT: Rice pudding with avocado and chocolate

INGREDIENTS
(Serves 12-15)
For the rice pudding
125g pudding rice
100g milk
900g cream
200g vanilla sugar
3 leaves gelatine
For the avocado purŽe
3 ripe avocados
Pinch of vitamin C powder
20ml sugar syrup
For the chocolate yogurt
100g dark chocolate
100g milk
450g Greek yogurt

METHOD
For the rice pudding, slowly simmer rice with the milk, cream and sugar. Soak the gelatine until soft. Check that the rice is cooked, then add gelatine to the rice. Just before serving, add a little more cream to make sure the mixture is nice and smooth.
To make the avocado purŽe, blend all the purŽe ingredients together. Pass through a sieve to get smooth consistency.
To make the chocolate yogurt, melt chocolate in milk. Blitz mixture with the yogurt.
Plating: at Hibiscus, Claude Bosi serves the dessert, layered, in a glass tumbler (see photo) but the elements can be arranged and served according to preference.