Author Notes: This simple recipe leads to a sumptuous dessert, combining both sweet and bitter flavors. While the chocolate speaks for itself, the berries create a delicious contrast for you palate. —food-alovestory.com
grams 100% Cacao (Ghirardelli and Scharffen Berger make the perfect Bar)
cup Whipping Cream
tablespoons Jaggary, or Evaporated Cane Juice
Put all ingredients into a medium size pot and cook over very low heat, stirring constantly. After a few minutes, once chocolate has mostly melted, turn off the heat. Continue to stir until the consistency is smooth and even.
Line the bottom of a small loaf pan with a large piece of cellophane, or parchment paper, leaving excess wrap to hang over the sides. Give the chocolate mixture a few minutes to cool, still stirring, then pour it into the loaf pan. Cover with the wrap, and refrigerate 5 to 6 hours, until firm. Before serving let stand at room temperature one hour, then turn out onto a plate and sprinkle with cocoa or cinnamon powder. Garnish with figs, blueberries, blackberries and serve with Crème Fraîche.