Latest News

#SaladStory Three Green Leaf Chicken Salad


Try this recipe for Three Green Leaf Chicken Salad. It is healthy and delicious and goes beautifully with a glass […]

#Salad Story Spinach Salad with lemony green beans


Starting the New Year with all kinds of resolutions is expected and often diet and health are part of our […]

Pretty Peartini


For those of us who do not limit elegance and flair to the festive season, the Peartini wine cocktail is […]

Sauvignon Blanc Smoothie


It is green, it is smooth and it has more vitamins than the average supplement schedule. Start your year with a […]

Chardonnay Shake


When your body starts to shake without you intending it to, you know it is time for the other shake, […]

#GuiltyPleasure Bread!


Bread, the staple of many, has become a thing of shame. If you dare pack a regular sandwich to work, […]

White Christmas Mojito


Although South Africans see a white Christmas only in the movies and on festive cards, there is nothing stopping us from […]

#GuiltyPleasure Cheesy Potato Churros


There is something about holidays that allows us to be a bit kinder to ourselves. Something that is very welcome […]

Very Berry Merrytini Recipe


Merry as a Christmas greeting implies joyful rather than jolly, but there is no reason why we cannot celebrate the […]

A Bumper Wine Year For Leopard’s Leap


The world of wine is a very competitive environment. At the 2018 Prowein show in Germany, 3690 wine producers and […]

Page 1 of 4412345...102030...Last »
News

Chocolate + Coffee = Romance



There are two ingredients that can guarantee a successful Valentine’s dinner – chocolate and coffee. (Not counting wine as an ingredient of course!)

End your dinner with a Chocolate and Coffee parfait and your evening has just begun!

Our Culinaria Muscat de Frontignan is the ideal partner to this dessert!

Ingredients:

100 ml *sugar syrup

1 vanilla pod

100 g dark chocolate, chopped

4 egg yolks

250 ml cream

30 ml coffee powder dissolved in 50 ml water

Method:

*Recipe for sugar syrup:

500 g sugar

250 ml water

Bring sugar and water to a boil and continue to boil for 3 minutes or until it becomes slightly thickened.

Remove from the stove and allow to cool.

Combine the *sugar syrup and vanilla pod and bring to the boil. Reduce to ¾ of liquid, add the chocolate and allow to melt. Remove from the heat and allow to cool slightly.

Whisk the egg yolks, then gradually pour in the hot liquid and set aside to cool.

Whisk the cream to until medium peaks form and then gradually fold in the coffee.

Once the egg mixture has cooled down, fold in the coffee cream and pour in a piping bag.

Pipe into the molds and set in the freezer.

 

Upcoming Events

15 December 2018
  • South African Table
South African Table
12:00
19 December 2018
  • South African Table
South African Table
12:00
20 December 2018
  • South African Table
South African Table
12:00
21 December 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
22 December 2018
  • South African Table
South African Table
12:00
27 December 2018
  • South African Table
South African Table
12:00
28 December 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
29 December 2018
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]