five farms irish cream, whiskey whipped cream

BETTER THAN BAILEY'S

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Enhanced Pairing: Fonseca 40 – Year Tawny Port

Chop the dark chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften.

Melt the Chocolate

After a minute, stir the chocolate and cream together until smooth and fully combined. Add the orange zest, orange juice, and vanilla extract, then stir until well mixed. Set aside to cool slightly.

Mix the Filling

Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry sheets to fit your desired size for wrapping around the chocolate filling.

Roll Out Puff Pastry

Place one sheet of puff pastry on a baking tray lined with parchment paper. Spoon the chocolate filling in the center, leaving some space around the edges. Place the second sheet of puff pastry over the filling and press the edges together to seal.

Assemble the Croûte

Beat the egg in a small bowl to create an egg wash. Brush the top of the pastry with the egg wash, and sprinkle granulated sugar on top for a sweet finish.

Prepare for Baking

Place the baking tray in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.

Bake the Croûte

Once baked, remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm, preferably paired with Fonseca 40-Year Tawny Port.

Cool and Slice

Dark chocolate (70% cocoa or higher)

Heavy cream

Orange zest

Orange juice

Vanilla extract

Puff pastry sheets

Egg (for egg wash)

Granulated sugar (for sprinkling)

Orange – Scented Dark Chocolate en Croûte

Pairing: Delas Côtes – du – Rhône Rouge
Enhanced Pairing: Delas Haute Pierre Châteauneuf – du – Pape

Cheese Flight

Enhanced Pairing: Château Coutet Saint – Émilion Grand Cru, Bordeaux

Lamb Loin Wellington

Enhanced Pairing: Tommasi Rafaèl Valpolicella Classico Superiore, Veneto

Barbecued Squab

Ubriaco, Stilton, Taleggio, Accompaniments

Pairing: Jean – Marc Barthez Bordeaux Blanc
Enhanced Pairing: Robert Mondavi Fumé Blanc, Oakville, Napa

Scallop Boudin

Pairing: Gautier Vouvray Brut, Loire Valley
Enhanced Pairing: Veuve Clicquot Ponsardin Brut Champagne

Baked Oyster LaSalle

Make Orange – Scented Dark Chocolate En Croûte Recipe in just 1h . Enhanced Pairing: Fonseca 40 – Year Tawny Port

Orange – Scented Dark Chocolate En Croûte Recipe

Descriptors

Tasting Notes

Food Pairings

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