For some reason, I’ve been thinking of this divine dessert lately, it’s unique and easy dessert and I am dying to make again so I’m sharing this post with you again today. I’m glad I looked it up because I had forgotten about the “Hedgehog cake” recipe I had included {see below}, SO easy and so delightful, will someone invite me to dinner and I’ll bring it for dessert??
Can you guess what this odd looking dessert is? Only one of the most wonderful desserts I’ve tried lately.
The other night we were having dinner at Le 35, a great little spot just across the street from the centre de ville in Beaulieu~sur~mer. They offer a nice, semi-enclosed “exterior” section of tables on the sidewalk, as well a cosier seating indoors.
We ordered the “menu”, 3 courses, I had a refreshing taboule with mint to start, followed with fish in a rich saffrony broth, and then it was time to order the dessert. I don’t have much of a sweet tooth, and usually pass on dessert, but I had read about this creation in a review and was eager to try it.
Q’est que c’est?
It is a Toblerone bar, wrapped in pastry which is baked to a golden crispiness.
I’m sorry I wasn’t able to stop the eating process to take another shot, so you could see the molten chocolate oozing out of that crispy pastry shell, I hope you can use your imagination here. Also, try to imagine the signature bits of honey almond nougat, providing a tickle of texture, and making this creamy delight ever more amazing.
I loved the presentation as well, it came on a slab of slate, with a dish of lemon sorbet in one corner and a pitcher of cremé anglaise {like I needed anything more} in the other.
This would be a divine dessert to served for fall, it would be fun to serve around Halloween {you know, candy bar season}. If I were to make this at home, I would use either a sheet of frozen puff pastry or sheets of phyllo dough to enclose the triangular shaped chocolate. Here’s how I would recommend making it with phyllo if you want to try it before I get around to it:
Melt 1/2 cup of salted butter
Thaw phyllo {I think 3 sheets would do it}.
Lay out a sheet of phyllo and brush it with the melted butter, repeat 2 times, layering each sheet on top of the other
Place the Toblerone bar at one end and secure the phyllo on one side,
then turn {or roll} the bar, so the sheets of dough fold over each “angle” as you go
Twist up the ends {maybe use more butter to secure it}
Then bake it in an oven set at 350 degrees until golden brown
You could make these hours in advance, and store them in the refrigerator until ready to bake!
I did a little research on this distinctive bar and learned that the name Toblerone is a combination of “Tobler” the family name of the creator and “Torrone” the traditional name for the honey and almond nougat in Italy, bits of which are mixed into the chocolate bar. It was invented in 1908.
While on the site, I came another dessert recipe which would be great for any fall event, this handsome Hedgehog Cake:
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| Hedgehog Cake from Toblerone click here for recipe |
No baking involved, this is a cake that is assembled using store bought ingredients, I’d upgrade the ingredients a bit, using real whipped cream and better quality cookies, but otherwise this recipe looks like a winner!
Are you trying to kill me, Emily?! These looks amazing, and I am going to make one. It all looks perfect.
Happy Sunday.
Teresa
xoxo
That hedge hog is so cute! I may have to ditch my chocolate covered cherry mice for our neighborhood halloween party and try him instead! M.
I am dying over the thoughts of this – as a chocoholic this is my heaven!!
Adore Toblerone! This sounds delicious and easy – always a great combo!
Rich and delicious! Thanks for sharing Emily. Looks like you are having a wonderful time!
Emily,
One whole Toblerone for one person or was it shared??
Looks fabulous.