for 2 person

Chocolate

50 g	dark chocolate, finely chopped
10 g	cashew nuts, roasted, finely chopped
1 pinch	curry powder (e.g. Fine Food Delhi Curry)

To serve

4 ball

Fine Food Sorbetto al mango

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate. Stir the nuts and curry powder into the chocolate. Pour the chocolate mixture onto a baking sheet lined with baking paper. Place a second sheet of baking paper on top, roll the mixture out until it is approx. 2 mm thick, remove the top sheet of baking paper and leave to cool for approx. 30 mins.

To serve

Place two scoops of sorbet into each bowl, break the chocolate brittle into pieces and arrange on top of the sorbet.

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