Chocolatey Delight

chocolate delight


2 oz chopped pecans (toasted)
1/2 cup sugar
4 sheet Phyllo
4 oz melted butter

Preheat oven to 350° F. Brush one sheet of Phyllo with melted butter. Sprinke with sugar and pecans. Repeat with remaining Phyllo sheets. Cut into 12 squares. Place on parchement lined baking sheet and bake for 5-8 minutes or until slightly browned. Let cool.

Chocolate Filling

1 bar (100 grams) Ritter Sport Fine Extra Dark Chocolate 71%
500 ml whipping cream
2 tbsp unsalted butter
1/4 tsp vanilla extract

Chop the Ritter Sport Dark Chocolate and place in a medium bowl. Add butter and vanilla. Heat whipping cream in a saucepan until hot. Pour hot cream over chopped chocolate and wisk until smooth. Let cool slightly and refrigerate until slightly stiff. Layer chocolate in between wafers. Garnish with whipping cream, icing sugar, fresh berries and mint.

Serves 3

Savory Jarlsberg Scones

savory jarlsberg scones

For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsps. cold unsalted butter, cut into small cubes
1½ cups Jarlsberg cheese grated
4 green onions, thinly sliced
10 slices Brandt Double Smoked Or Single Smoked Side Bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg and 2 tbsp. water

Preparation: "Preheat the oven to 400˚ F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated Jarlsberg cheese and mix just until incorporated. Mix in the green onions, Brandt Smoked Side Bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat or roll the dough until about 3/4"" thick. Use the rim of a glass or your favorite cookie cutter to portion into scones. In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean."

Serves 6-8


Tip: A scone mix can also be used rather than preparing the scones from scratch. Just follow the mix instructions then add the Brandt Smoked Side Bacon and Jarlsberg cheese.