SCHARFFEN BERGER Chocolate pairs well with pears! The author recommends serving the tart with a light Beaujolais.
These buttery, flaky tartlets with a brandy-soaked currant and chocolate filling go well with fortified wines such as port, late harvest zinfandel, Banyuls or Maury.
This recipe was given to us by Claudia Fleming, the James Beard 2000 Pastry Chef of the Year, and author of The Last Course: The Desserts of Gramercy Tavern.
A chocolate lined buttery tart crust filled with caramel, pecans, and cacao nibs, makes a sweet, rich and dressy dessert.
This dessert by Alice Medrich was featured during the 2011 Elevate a Classic Dessert with Scharffen Berger Chocolate Contest.
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