Caramelized Pear, Blackcurrant & Chocolate Breton

Chocolate is the star of this dish. When creating pâtisserie with chocolate it is important to make sure that you have the best. To balance well with the acidity of the blackcurrants, I like to use Amedei’s Toscano 66%. This chocolate has a complex aroma containing forest fruits and notes of sweet honey, which complements the caramelized pear on top of the tart. The chocolate has a wonderful length with a fruity balsamic finish, marrying well with the cassis confiture.