At his restaurant Foliage in Franschhoek, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Bitter-sweet Chocolate and Mushroom Pot Plant recipe.
Wine suggestion: Boekenhoutskloof Noble Late Harvest
- We serve the chocolate pot with buchu ice cream and carrot-culture cream, but you can add your favourite ice cream.
- The filling can also be used for a tart with a shortcrust pastry. Serve in wedges.