Sunday. It's time for a snack and I'm in the mood for chocolate, a chocolate dessert that's comforting and easy to make. The problem is that this weekend I didn't have time to shop and my closet is almost empty. Fortunately, I have a few fruits including pears and organic chocolate bars from Artisans du Monde. Among these bars, there are three kinds of chocolate vegan: melts with ground almonds (50% cocoa), crunchy whole almonds (41% cocoa) and coconut milk and coconut blossom sugar (48% cocoa). Instead, they are more like tasting chocolates, to be eaten at the end of the meal to finish off with a sweet note or if you are hungry. For the urgent need of the recipe, I used coconut milk chocolate and a pear to make me an express gourmet dessert.
Artisans du Monde certainly means something to you because it is a pioneering fair trade brand that exists since the 70's and is distributed in several organic stores. The brand markets a wide range of products ranging from groceries to handicrafts. But let's get back to the chocolate we're talking about. At Artisans du Monde, there is a wide range of chocolate choices with their 15 different bars, including 4 with vegetable milk, which have a milder taste, less pronounced in cocoa.
My Style: the pear in a syrup topped with melted chocolate and sprinkled with grated coconut.
Syrup is optional, especially if your pears are ripe. Mine was quite firm, so a small hot and sweet bath was necessary.
Here is the list of ingredients for two pears:
- 40g of coconut sugar
- 1/4 litre of water
- a few drops of vanilla extract
- a star of star of starfish
- a tablespoon of grated coconut
- a quarter of tablet Coconut milk from Artisans du Monde (100g tablet) or other chocolate
Preparation time: 10 min
Cooking time: 35 min
The steps
- Boil the water with the sugar, vanilla extract and star of star anise.
- After boiling, let simmer for 15 minutes to thicken and reduce the syrup
- Meanwhile, peel and dip the pears in the syrup.
- Let it cook gently for about 20 min (check the consistency of the pear on the tip of a knife), then let it cool down in the syrup.
- Melt the chocolate and pour it into a small bowl.
- Wipe the pear with an absorbent cloth.
- Immerse the pear in the chocolate, it will adhere well if the pear is at the same temperature.
- Sprinkle grated coconut on the chocolate side.
It's ready
To accompany my dessert, nothing better than a cup of tea. Recently, I have been brewing Darjeeling green tea from Teekampagne, a brand that offers 100% organic quality tea at a reasonable price without harming local producers (more than 60% of the final price goes to them). Their credo: direct purchasing from producers, a short distribution channel and packaging in large bags to reduce costs.
