Food and wine pairings

Laurent’s All-Chocolate Table

Arriba Superior Selecto

Arriba Superior Selecto

For 8 people


30 min


13 min


A pairing that rocks! Two great structures are going to face off – the powerful and balanced wine versus the powerful and concentrated chocolate – in a long ping-pong match offering volume and intensity on the palate.


This powerful chocolate dessert calls for a deep, intense wine like a Listrac-Médoc.


Dark Chocolate Ganache (70% cocoa):
240g of dark chocolate (70%)
55g of liquid glucose (available in reputable supermarkets and speciality cookshops)
300g of whole crème fraiche

Biscuit Base (base of the dessert):
250g of unsalted butter
250g of caster sugar
400g of pastry flour (T45)
40g of cocoa powder
40g of cocoa nibs
40g of roasted hazelnuts
2 whole eggs
1 pinch of bicarbonate of soda


Dark Chocolate Ganache In a pan (medium heat or Induction 3), heat the crème with the liquid glucose. Mix together. In a mixing bowl, break the chocolate into smaller pieces. Pour the warm mixture over the chocolate and stir until the ganache is smooth and creamy. Cover with cling film and store at room temperature.

Biscuit Base Preheat oven to 190°C. Mix all the ingredients together until batter is nice and thick. Use 10 small ring moulds (approx. 6cm high) or a large pie tin (approx. 6-cm deep), placed on a baking tray with greaseproof paper. Pour the batter into the rings to form the base of the dessert (1 cm thick). Bake for 13 minutes. Remove from oven, then pour the still-creamy ganache from the mixing bowl directly onto the biscuit, filling to the top of the rings. Refrigerate the ganache-filled rings (or pie tin) for 6 hours before removing from the moulds. To enjoy with wine, it is best to let the dessert return to room temperature so as to enjoy all the flavors with a nice chew. Approximately 15 minutes prior for the small rings, and 30 minutes for the large pie tin.

Laurent Favre-Mot

Although Laurent Favre-Mot's offbeat universe may catch you off guard at first, it will amaze you once you've tried his original and yummy pastries. The subtle combinations of his creations are bewitching. Chocolate lovers, take note!

See his page