Available now for distribution nationwide, Tanner is celebrating by featuring the dessert - a chocolate brownie base topped with a milk chocolate praline feuilletine and Ecuadorian chocolate truffle, decorated with chocolate mirror glaze and cacao nibs – on his Christmas party menus at both The Kentish Hare and The Barbican Kitchen, Plymouth.
Having worked closely with Aryzta’s development chefs, Tanner helped “take the patisserie product from concept to creation,” and said that it “really comes into its own when ‘pimped and paired’ with other flavours such as gingerbread, berries, coffee, whisky or nuts.” Taking his own advice, he has previously served the dessert with caramalised banana and a nut brittle.
He added: “I’m really looking forward to having the Chocolate Pavé on my Christmas menu this year. Although it works perfectly well as a dessert on its own, I will definitely be experimenting with different flavours to see what works best for a festive finish.”
With “consistency and quality key requirements,” the new creation is targeted at restaurants, hotels, pubs and B&I catering, and comes as a frozen finished item.
Head of marketing at Aryzta, Paul Whitely, added: “I’m really excited to announce that the Chocolate Pavé is now available nationwide. Whether you need a standout dish for your festive menu, want to include something a bit special with your afternoon tea offering or need a quality chocolate dessert which can be easily premiumised, the Pavé is an ideal option.
“Chef James’ expertise and our highly experienced team have come together to create a dessert which is sure to be a hit on menus.”