• Desserts, Tea Time Treats and Breakfast

Spanish bitter, warm chocolate cups served with honeyed pistachio figs & warm Scioche® (Spanish style cream tea)


8 Small Scioche®, warmed
200g dark 70% bitter chocolate, broken into small chunks
25g unsalted butter
300ml double cream
25g caster sugar
15ml brandy
1 orange, zest only
45g pistachios, chopped

For the figs
20g unsalted butter
8 fresh figs
3 tbsp runny honey
Juice 1 orange


Place the chocolate, butter, cream and sugar in a pan. Gently stir until melted. Remove from heat and stir in brandy. Pour into small espresso cups.

Mix the orange zest and pistachios together and sprinkle half the mixture over the top of the chocolate cups.

Cut the figs in half. Heat the butter in a frying pan over a moderate heat. Place the figs cut side down and drizzle over half the honey and orange juice. Heat gently for 2-3 minutes. Arrange the figs on a plate and drizzle over the remaining honey and pistachios.

Serve the warm Scioche® with the chocolate pots and warm, honeyed figs.

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