Pairs with Creation Fine Cape Vintage

Yield: 15 portions


Chocolate hazelnut torte

1 cup hazelnuts
167 ml water
300 g vegan butter
270 g fructose sugar, divided into 150 g and 120 g portions
450 g 70% dark chocolate callets
7 large eggs
70 g gluten free flour
30 g lemon zest
30 g orange zest
5 ml mixed spice

Preheat the oven at 180 C. Place the hazelnuts on a roasting tray and roast for 7 minutes. Set aside to cool, then chop finely. In a pot over medium heat, add the water, butter, 150 g fructose and dark chocolate in a pot until butter and chocolate are melted, stirring often. Remove from the heat, then fold in the gluten free flour, lemon zest, orange zest and mixed spice. In a separate bowl, add the eggs and remaining 120 g fructose sugar and whisk until creamy. Fold into the chocolate mixture. Stir in the chopped hazelnuts, then spoon into half sphere silicone moulds. Bake at 150 ℃ for 25 minutes, then leave to cool.


Vegan chocolate ganache

250 ml coconut cream
142 g 70% dark chocolate callets

Place the chocolate in a mixing bowl. In a small pot over stove top, bring the coconut cream to a boil, then remove from the heat and immediately pour over the chocolate. Stir until fully melted.


Hazelnut crumble

1/2 cup (125 ml) almond flour
1/2 cup (125 ml) gluten free flour
5 tablespoons (75 ml) vegan butter
3 tablespoons (45 ml) light brown sugar
2 tablespoons (30 ml) chopped hazelnuts

Put all the ingredients in a bowl. Using your hand, clump the mix together until it forms chunky crumbles. Transfer to a silicon mat and back at 170℃ for 13-15mins, until golden brown. If the crumbles aren’t evenly brown, mix lightly then bake for another 3 minutes.


Caffè mocha gelato

1 can coconut cream
1 can coconut milk
80 ml maple syrup
2 tablespoons Nescafé instant coffee (dilute with 2 tablespoons hot water)
60 ml procrema

Place coconut milk, cream and maple syrup on a medium pot over medium heat. Bring the mixture to a boil then remove from the heat immediately. Let it cool off and add coffee liquid, taste, and add more if necessary. Lastly add the procrema and churn in an ice cream machine. Store in the freezer.


Orange gel

500 ml (2 cups) freshly squeezed orange juice
3 cardamom pods
60 ml (¼ cup) sugar
4 g agar agar

In a small pot, add the orange juice, cardamom pods and sugar to the boil. Add the agar agar and whisk for 2 minutes. Strain into a small container and refrigerate until set. Once it’s set, blend with a hand blender.



4 fresh orange segments on the plate and garnish
confetti bush flowers