Dark Chocolate and Espresso Terrine

Posted on August 4, 2009 by laurie

A baked dark chocolate and espresso terrine with a Grand Fir scented, Bing cherry compote; caramelized pineapple and sage ice cream, a pear and anise puree, and a clear caramel glaze100_0046_small

Served at Sooke Harbour house Friday August 15 2003

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