Dolce Natale: lingotto al cioccolato e coulis di cachi
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Christmas Dessert: Chocolate lingot with persimmon coulis



Per il biscotto di cioccolato e mandorle
(dose per una teglia da biscotti)
50 gr sciroppo di glucosio (o miele)
75 gr panna di Latte Trento 
70 gr cioccolato fondente all’85%
77 gr pasta di mandorle o marzapane
126 gr uova
35 gr zucchero
1 gr sale
23 gr farina 00
15 gr fecola
10 gr cacao
3 gr lievito per dolci

Per la ganache al cioccolato 
(dose per 10 stampini in silicone da 3cmx7cm)
350 g panna di Latte Trento
200 g cioccolato fondente al 70% 

Per la coulis
un caco maturo

Per la meringa
50 g albume
100 g zucchero 

Preparation of the chocolate and almond biscuit

Bring the cream to a boil and pour it over the 85% dark chocolate, add the glucose (or honey), the almond paste (or marzipan) and blend with an immersion blender.
In another container work the eggs with the sugar. Then mix in all of the remaining ingredients using a spatula, the salt, the starch, the ‘00’ flour, the cocoa and the baking powder.
Transfer the mixture into a cookie tin lined with baking paper up to 0.5 cm around the rim and bake in the oven at 160°C for 25 minutes.
Allow to cool, cut out a rectangle of the desired size (in this case: 3 x 7 cm) and set aside.

Preparation of the chocolate ganache
Bring the cream to a boil and pour it over the 70% dark chocolate. Transfer the resulting mixture in the silicone mould. Allow to cool in the fridge for at least 3 hours.

Preparation of the persimmon coulis
Blend the persimmon pulp with an immersion blender until it is homogeneous.

Preparation of the meringue
Bring the egg whites to a temperature of 60°C over a bain-marie. Then beat them in a planetary mixer for about 5 minutes.


Put a spoonful of persimmon coulis on the bottom of each plate, place the chocolate biscuit over it and then the chocolate ganache in the shape of a lingot.
To make it even more gourmand, cover the surface with meringue and torch-blow it, then use a few leaves of catmint to decorate.


Matched with Vino Santo Trentino Doc by Cantina Toblino

The recipe is proposed by Sebastian Sartorelli of Hosteria Toblino

You can enjoy this dessert called ‘Dolce Natale, lingotto al cioccolato e coulis di cachi ‘ at the restaurant Hosteria Toblino located in Sarche di Madruzzo during the winter season.

Do you want to discover the magic of Trentino winter? Enjoy