Food and wine pairings

Laurent’s All-Chocolate Table

Cocoa in the spotlight

Cocoa in the spotlight

For 10 people


60 min


12 min


A simple, reliable pairing for a fruity treat both to drink and to eat.


The fruitiness of a Blaye-Côtes-de-Bordeaux white wine highlights the dried fruit and nuts in this incredibly delectable cookie.


1 bar of dark or milk chocolate
250g of unsalted butter
250g of caster sugar
400g of pastry flour (T45)
2 whole eggs
1 pinch of baking soda
70g of cashew nuts and 70g of raisins


(Tip: Cashew nuts can be slightly roasted before by placing them on a baking tray in the oven for 15 minutes at 150°C.) Mix all the ingredients together, including the dried fruit until the dough is thick. Roll into a sausage-like shape (8 to 10 cm in diameter), wrap in cling film and refrigerate for 12 hours (If the dough doesn't set, the cookies will flatten as they bake). Preheat the oven to 190°C.

Cut rather thick slices of the dough and lay them out in staggered rows on a tray lined with greaseproof paper. Cook for 12 mins. Edges should be golden brown and light in the middle. Set aside to cool for 30-40 minutes. While they cool, melt the chocolate bar in a double boiler (low heat). Dip the cookies halfway or more into the chocolate. Chill in refrigerator for about 10 mins until the chocolate hardens. Voilà, they're ready!

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