“Nine out of 10 people like chocolate. The tenth person always lies”. Yes? Oh, but of course. There is something about chocolate and its ability to solve any quibble or crisis. Having a bad day? Chocolate. Feel like something sweet? Chocolate. Not sure what to gift someone? Chocolate.

…want to blow the socks (and, quite possibly, the shoes) off your guests at your next soiree? Chocolate. Or, more specifically, this devastating Chocolate Peppermint Tart our chefs whipped up for a recent private dinner. You won’t find this on our menu, so we are incredibly privileged to share this recipe with you. Bon a petit!


Sweet Pastry

500g cake flour                                                

200g butter                                                       

200g icing sugar                                                

2 eggs                                                            

5ml vanilla essence                                       


500g Bakels dark chocolate                           

100g dark couverture                                    

100g glucose syrup                                         

500ml Millac Gold baking cream                    

5 slabs peppermint chocolate slabs               

500ml whipped cream                                     

120g white sugar

10ml vanilla essence                                   

5ml peppermint essence                     


Sweet Pastry:

  1. Place all the ingredients into a mixer and, using a flat beater, mix on medium speed until the dough is well combined.
  2. Press into a tart dish/pan and bake at 170 degrees for 10-15 minutes.
  3. Set aside to cool.



  1. Boil the baking cream in a saucepan on medium heat.
  2. Place the chocolate and couverture into a mixing bowl with the glucose syrup.
  3. Once the cream boils, pour it into the mixing bowl over the chocolate. Stir with a whisk until smooth.
  4. Add in the peppermint essence, and then fold in roughly chopped peppermint chocolate. Set this aside.
  5. Whip cream in a mixer, using the whisk attachment. Add in sugar and vanilla essence and fold in finely chopped peppermint chocolate.
  6. Pour the chocolate mixture onto the cooled pastry.
  7. Let set in the ‘fridge for 30 minutes, or until the chocolate has hardened.
  8. Garnish, and enjoy!