Asiri Punchihewa

Chocolate and Avocado Whip

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

100g Couverture, melted
100g avocado, mashed and passed through a fine sieve
Chilli oil, few drops

Seed Bar Base:
150g honey
100g coco butter
Vanilla essence
100g sesame seeds
100g sunflower seeds
70g pumpkin seeds
30g sliced almonds
70g dried apricots, diced
70g raisins
30g pistachio nuts, chopped
30g dried cranberries
100g coconut thread

Whip the melted Coverture through the sieved avocado with a little chilli Oil to taste.
Pipe quiffs of the whip onto the seed bar base.
Garnish with edible flowers.

Seed Bar Base:
Melt honey and coco butter together over a low heat.
Add vanilla essence to honey mixture.
Mix all remaining ingredients together.
Fold honey mixture through seed mix combining well.
Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish.
Cut into disc with round cutter.


Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …