Cocoa Tea Parfait
For a unique chocolate experience, mix cocoa base and pate bombe together into a chocolate cup and drizzle with a orange sauce. The taste is terrific!

Cocoa parfait

Cocoa tea base – recipe follows
Pate bombe – recipe follows
250ml whipping cream – whipped to soft peaks


  • 10 chocolate cups each with 10 piped chocolate handles
  • 5oz white marzipan – cut into ½ inch pieces and dip into sugar syrup and then into granulated sugar to resemble sugar cubes.
  • icing sugar to decorate
  • tuille paste – recipe to follow
  • 100ml whipping cream – whipped to peaks to decorate the finished desserts
  • 1 tsp ground cinnamon

Cocoa tea base

  • 1 Ball Cocoa
  • 250ml Water
  • 75g White Sugar
  • 2tbsp Cream
  • 1 packet of gelatine – 7g
  • 25ml Dark Rum

Preparation of the Cocoa Tea Base

  1. Boil water and cocoa ball until the cocoa ball dissolves and then pass through a fine strainer to remove any lumps.
  2. Add the sugar and cream and leave to dissolve the sugar.
  3. Dissolve the gelatine in the rum for 10-15 minutes to soften.
  4. Warm in the microwave to dissolve and add to the still warm cocoa mix.
  5. Put aside.

Pate Bombe

  • 6 egg yolks
  • 250g white sugar

Preparation of the Pate Bombe

  1. Place the sugar into a heavy bottom saucepan and add enough water until it resembles wet sand. Put on a high heat and using a candy/sugar thermometer bring to a temperature of 116oc.
  2. While the sugar is coming up to this temperature, place the egg yolks in a mixing machine bowl and put on a whisk attachment. When the sugar reaches 116oc, turn the machine onto a medium speed and then gradually pour the sugar onto the yolks.
  3. Leave the mixer running until the mixture becomes cool.

Tuille mix


  • 175g flour
  • 175g sugar
  • 100g butter – melted
  • 100g egg white

Preparation of the Pate Bombe

  1. Beat egg whites with the sugar until frothy.
  2. Add melted butter and then the flour and mix until a smooth paste.

Assembling the dessert

  1. Place cocoa tea mix in a large bowl and add the pate bombe mix until homogenous.
  2. Fold in the semi whipped cream.
  3. Divide this mix between the chocolate cups and place in the fridge to set.
  4. Meanwhile with melted chocolate create a stencil for handles to fit the chocolate cups. Set a piece of greaseproof paper over the stencil and pipe melted chocolate over the designs. Place in a fridge for the chocolate to set.
  5. When set pipe melted chocolate onto the points where you will attach them onto the cups and gently put them in place hold until set.
  6. Put some tuille mix into a piping bag with a 3-4 mm plain piping nozzle or just cut a 3-4 mm hole in the end of your bag.
  7. Pipe wavy lines onto greaseproof paper and bake until golden brown. Remove and use as required.
  8. Place a teaspoon onto a large plate and dust with cocoa powder so as to leave the imprint of a spoon.
  9. Place the sugar cubes next to the spoon.
  10. Place the cocoa cups onto the plate, pipe a little cream on top of each cup and sprinkle a little cinnamon on top of each.
  11. Place three tuilles in each cup and serve.

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Bon appétit!

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St. George's, Grenada • 473.444.4258 •