Feb

Black Cherry Chocolate Palmiers

Sean Sellers in Dessert Wine, Viognier, Blow the Bank, Desserts, Torrontes 2007, Argentina, Familia Zuccardi, Oddbins, Recipe

InterWined Food
Each Friday, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.

This week, ‘Blow the Bank’ brings you InterWined’s Own Black Cherry Chocolate Palmiers.

The great European palmier might be the most simple little snack imaginable — given what little effort and time they require. They might also be one of the most versatile. They can easily accommodate most sweet and savoury fillings from jams and preserves to cheeses and thinly-sliced cuts of meat.

Many traditionalists consider palmiers simple coffee candy, something meant to help you kick start the day on this long-run February. Yet, why limit it to pairing with a simple morning cup of java? Why not let it help end your day, or month, too? In this case, with a brilliant wine.

A truly delectable match for the cherry, chocolate flavours found within the folds of puff pastry that make up InterWined’s Own Black Cherry Chocolate Palmiers is the 2006 Torrontes Tardio (8%) from Familia Zuccardi in the Medoza Valley of Argentina.

This late harvest dessert wine (85% Torrontes/15% Viognier) available for £6.99 from Oddbins and in California via Mission Liquor & Wines (as Santa Julia Torrontes) is oft-proclaimed to be pure nectar. And, it’s an apt description. There’s a honeyed-fruit sweetness that starts on the nose and lingers on the palate that ably matches the cherry-fruit and chocolate palmier filling.

A winner: 9 pts. or something equally ridiculous.

InterWined’s Own Recipe in Full

Black Cherry Chocolate Palmiers

Ingredients:
1/3 jar of black cherry compote
2 tbsp Nutella (or similar chocolate spread)
1 sheet of homemade or store-bought puff pastry

Preparation:
1. Pre-heat the oven to 200°
2. On a clean surface, roll the sheet of puff pastry dough into a large rectangle
3. With a knife, spread the 2 tbsp Nutella thinly across the pastry dough followed by the black cherry compote
4. Fold the long ends of the pastry until they meet in the middle of the rectangular pastry dough, then fold in half again and once more
5. Now slice the pastry into segments, before placing them on a greased sheet of parchment paper on a baking tray
6. Place in the oven and cook for approximately 25 minutes or until golden
7. Remove from the oven, turn the pastries over and return to the oven for an additional 4-5 minutes
8. Remove from the oven, cool slightly, and serve

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Tasting Notes