Chocolate Namelaka, peaches and almond crumble

 Silky chocolate Namelaka served in a quenelle, set over fresh diced peaches and a base of almond crumble. A clean, modern dessert: rich but not heavy, fruity, textural, elegant.

Ingredients

• Dark chocolate Namelaka (ideally 64–70% cacao)

• Fresh peaches, diced (or poached if out of season)

• Almond crumble (butter, flour, sugar, ground almonds)

Method

Prepare the almond crumble, bake until golden and let cool. Make the chocolate Namelaka the day before so it can set fully in the fridge. Dice the peaches just before serving. Plate by placing the crumble at the base, add the peaches, then shape the Namelaka into a quenelle and set it on top. Finish with a small fresh herb for contrast.

Serving notes

Best served chilled but not ice-cold so the Namelaka stays creamy. Works equally well with pear or mango.