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Fennel Pollen and Orange Tarts for the Godiva Chocolate Challenge

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#CantBakeWontBake meets Godiva Chocolate – Fennel Pollen, Orange and Chocolate Tarts:

While I am not the World’s most enthusiastic baker, the offer of free chocolate to take part in a baking challenge seemed like one not to allow to pass me by.  In my enthusiasm, I completely overlooked the closing date – and having said I’d have a go on Thursday, thought I’d have more than two days to complete my entry and didn’t actually check till it was too late.  Ah well, I was content just to enjoy the chocolate, orange and fennel pollen tarts that I created.

Chocolate, Orange and Fennel Pollen Flan

Or should I say ‘tart’.  I made enough pastry for two small flan shells, but managed to drop one…luckily the filling, an orange and fennel pollen ganache was lovely by the teaspoonful, from the fridge.  A bit like DIY truffles.  Despite my inability to bake a decent pastry shell, the one flan that did survive was exceptionally good and I’m sharing the recipe here.

[gmc_recipe 22327]

Pate sucree is French sweet pastry – it is shorter and lighter than normal shortcrust and, as I found out this time, burns VERY quickly.  I’ve never used it for small flans before – next time I’d be a little more diligent!

This particular challenge was set by Godiva chocolates, who have a unique and very easy to use product called chocolate callets.  Making the ganache couldn’t have been easier – no chopping involved, the callets are just the right size to melt in your hot cream.

Godiva chocolate pearls

Despite missing the deadline I was invited along to the final showcase at the Boffi Kitchen just off the Old Brompton Road and really enjoyed watching some of my more able friends competing for the grand final prize.  Note the finer pastry skills of Food Urchin who made a chocolate tart with candied bacon!

Food Urchin Tart Skills

Food Urchin's finished chocolate tart with candied bacon

Thanks to Godiva for a fabulous event and for the opportunity to get to feel REALLY hungry watching trays of chocolate dipped strawberries being passed around;)

Godiva chef making chocolate dipped strawberries

 

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  9. Pamela Morse says

    It is a great creation, but I am not into fennel, and find the darling new fennel pollen to be yucky. I also outlaw all licorice stuff, anise, absinth, etc. So you just go, but keep your pollen on your side of the ocean..it is growing popular here too.

    Reply

    • Fiona Maclean says

      Fennel Pollen is slightly sweet and rather more delicate than fennel seeds, it’s also a better texture for adding to a smooth ganache. I’ve done it before but this time with the addition of the orange there was a really lovely flavour combination

      Reply

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