For ➍ 200 g chocolate bar Dessert 58**
2 eggs, yolks & whites separated, room temperature
25 g powdered sugar
2 dl cream***
3 tbs warm strong coffee
(Cut out 4 chocolate elephant vignettes to decorate the parfait. Set aside.)
Break the chocolate tablet(s) into small chunks. Prepare a bowl for a bain-marie. Heat the water. When warm, put the warm coffee in the bowl, add the chocolate chunks and melt them with the coffee. Let cool a bit.
In a clean bowl, beat the sugar and yolks until foamy white. Mix with the chocolate.
Beat the egg whites and spoon through the mix.
Whip the cream*** until almost stiff and spoon through the mix.
Fill 4 glasses with the mixture and put 3 h in the freezer.
Remove 10 m before serving and add the vignettes.
Break the chocolate tablet(s) into small chunks. Prepare a bowl for a bain-marie. Heat the water. When warm, put the warm coffee in the bowl, add the chocolate chunks and melt them with the coffee. Let cool a bit.
In a clean bowl, beat the sugar and yolks until foamy white. Mix with the chocolate.
Beat the egg whites and spoon through the mix.
Whip the cream*** until almost stiff and spoon through the mix.
Fill 4 glasses with the mixture and put 3 h in the freezer.
Remove 10 m before serving and add the vignettes.
*Based on a recipe from the Belgian Côte d'Or website.
**A good milk chocolate bar with a good praliné filling might do the trick, but not the magic.
***Reduce amount of cream to have a less creamy texture and a richer taste. You can save the cream to serve with dessert.
Dessert 58 is a speciality chocolate bar created by Belgian chocolate manufacturer Côte d'Or in 1958 to celebrate the Brussels World Fair. Rich milk chocolate enrobes a creamy mixture of, originally, hazelnuts and almonds. Nowadays, the Dessert 58 is made with almonds and cashew nuts.
The illustration shows an early wrapper for Dessert 58, with a modern logo.
The Côte d'Or elephant trademark is a reference to the African Golden Coast, now Ghana, where much of the cacao beans were imported from in the 19th century. In 1870 Belgian chocolatier Charles Neuhaus started a chocolate factory in Brussels, depositing the name in 1883, selling the factory and the name before the end of the century. The elephant logo was created in 1908, with palms and very non-Ghanaian pyramids. Côte d'Or is now part of the Kraft group.
A parfait, French for perfect, is a frozen custard dessert made with eggs, sugar, whipped cream and flavourings such as a purée, liqueur, coffee or chocolate.
Try another Côte d'Or chocolate inspired dessert: ice-cream (crèpes) with chokotoff sauce.
