100g Dark chocolate
2 tbsp. Date syrup
260g Avocado (about 2 small avocado’s)
2 tbsp. Amaretto liqueur
1 tbsp. Cocoa powder
50g Doria Ratafias biscuits
- Finely chop the chocolate and place in a medium sized heat-resistant bowl. Place the bowl over a pan of gently simmering water, making sure the base does not touch the water. Stir until completely melted and remove from the heat.
- Scoop the flesh from the avocado’s and blend in a food processor until smooth. Add in the date syrup, cocoa powder, amaretto liqueur and melted chocolate and blend again until combined.
- Halve the cherries and remove the stones. Spoon the mixture into small glasses or bowls, top each chocolate pot with some of the cherries and Doria Ratafias biscuits to serve.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.