CHOCOLATE TARTELETTES WITH HONEY

10 MAY 2016 HEINZ RUFIBACH, ZERMATT – RECIPE FROM THE CHEF AND ORGANISATION COMMITTEE MEMBER OF THE SWISS FOOD FESTIVAL

Chocolate tartelettes from the finest Criolloro couverture, pure bee honey from the Mattertal and a pinch of fleur de sel – a magical temptation...

TARTELETTE DOUGH PREPARATION

200 g butter 100 g powdered sugar 2 T cocoa powder 1 T vanilla sugar 1 egg 300 g flour pinch salt Beat the butter in a bowl until softened. Add powdered sugar, cocoa powder, salt and vanilla sugar. Add the egg and stir well. Mix in the flour and blend well. Place the dough in the refrigerator for 2 hours. Preheat the over at 190°C. Roll out the dough to a thin sheet and cover the tartellette forms with it. Cover with baking paper and bake it. Allow the baked tartelettes to cool and remove from the forms.

PREPARATION OF THE CHOCOLATE-HONEY GANACHE

100 g cream 100 g honey from the Mattertal 150 g Criolloro couverture 66& 50 g milk couverture Bring the cream to a boil. Add honey and two different couvertures and allow to melt while stirring well. Allow the chocolate-honey ganache to cool before filling the tartellettes. Arrange on a plate, dust with chocolate powder, fleur de sel and gold flakes. WINE RECOMMENDATION

2013 Strohwein Pinot noir from Amédée Mathier / Albert Mathier et fils, Salgesch

GOURMET TIP – SWISS FOOD FESTIVAL

The motto is Swissness and culinary delight, and it is a weekend for gourmets and connoisseurs. Zermatt stands for enjoyment from 12 to 14 August 2016. The Swiss Food Festival presents the highest quality Valais and Swiss specialties. Zermatt GaultMillau chefs spoil the guests at the Kitchen Party on Friday evening. On Saturday, the scents of tasty specialties lure visitors to the Kirchplatz. Sunday’s main event is the legendary gondola breakfast. Swiss and Valais producers also offer regional products for tasting and purchasing in the charming chalets along the Bahnhofstrasse.