ataste of the Amazon

Mmmmm dessert!

Acai, cranberry and dark chocolate topping for ice cream or as sauce dip with fresh fruit carpaccio!

Take an equal amount of cranberry juice and acai and heat just until boiling point (don’t boil!).

Crumble dark chocolate (minimum 70% cacao) and stir gently until all chocolate is liquid.

Don’t use more than 10gr of chocolate for each 100ml of acai.

Serve ice cream with a generous amount of sauce, just like you would with a dame-blanche.

Or, use the sauce as a side dip with a carpaccio of fresh fruits, pine apple, melon, strawberries etc …