Gaucho Celebrates Chocolate Week with a Taste of Argentine Decadence Thursday 4 September 2008 PDF Print Gaucho Celebrates Chocolate Week with a Taste of Argentine Decadence Chocolate Week - 13th to 19th October Gaucho Restaurants will be celebrating National Chocolate week (13th to 19th of October) with a South American dessert offering, Chocolate Tres Leches, specially made by Gaucho to be tasted with Argentina’s famous Malamado pudding wine from Familia Zuccardi. Chocolate Tres Leches is an Argentine take on a traditional South American dessert, it’s decadent and calorific made with cocao, cream, evaporated milk, condensed milk, butter, eggs, sugar and flour. Gaucho Head Chef Martin Manning has adapted the recipe with even more generous helpings of chocolate especially for fans of the cacao bean visiting Gaucho restaurants during this decadent week. To compliment this fabulous hit of pure chocolate, the pudding is accompanied by a glass of Malamado Malbec. This is Argentina’s first fortified wine. The wine comes from the cellars of the man who first made Fortified Malbec in Argentina, José Alberto Zuccardi, of the country’s leading family-owned winery, Familia Zuccardi. Fortified and then aged in French oak barrels for 25 months, the glass is a rich and complex Malbec wine in the style of fine Port. Full of sweet tannins and with a silky full body that matches the lingering chocolate richness, this is the perfect wine for such a chocolaty excess. Phil Crozier, Wine Buyer for Gaucho comments: “Argentina has a very real love affair with Chocolate. Of all the grape varieties, I think Malbec from Argentina is perfectly suited to the texture and flavour profile of good chocolate. The Malamado is particularly suited to rich chocolate, since the smooth tannins compliment the opulence of the Tres Leches. The debate continues; does the wine improve the chocolate, or the chocolate improve the wine. There are chocolate makers in Mendoza that make a living making combinations just to illustrate this point.” For more information or to arrange a tasting, please contact AJ Sharp of R&R Teamwork on email@example.com 0207 384 1333 Chocolate Tres Leche Recipe – Serves 16 The Sponge: Flour 330gm Cocoa Powder 120gm Baking Powder 40gm Eggs 14 Sugar 330gm Whisk the eggs till they form a sabayon (light and fluffy) add the sifted flour, cocao and baking powder. Pour into the cake ring or mould and bake for 20 minutes till it is cooked – to test if cooked stick a knife into the cake, if it comes out clean it is cooked. The Tres Leche Mixture (to soak the sponge): Condensed Milk 800ml Evaporated Milk 800ml Double Cream 500ml Chocolate 200gm Sugar 80gm In a pan, warm the 2 milks with the sugar till it has dissolved, in another pan melt the chocolate with the double cream. Combine both mixtures together and pour over the sponge. Leave to soak for approx 24 hours. Notes to Editor: • Gaucho’s Chocolate Tres Leches and a glass of Malamado Malbec will sell at £12.00 • Gaucho www.gauchorestaurants.co.uk • Malamado Malbec 2003 – Such has been the success of Malamado Malbec that a special ‘Malamado’ category has been established in Argentina, this now being the generic term for the country’s fortified wines. The name translates as Malbec a la Manera de Oporto. For more information on Familia Zuccardi wines please visit www.familiauccardi.com or contact Ian at R&R Teamwork (firstname.lastname@example.org). This press release was distributed by ResponseSource Press Release Wire on behalf of R&R teamwork in the following categories: Women's Interest & Beauty, Food & Drink, for more information visit https://pressreleasewire.responsesource.com/about.