Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.

By using this method you will get a unique texture, which is similar to a chocolate cremeaux, but this is completely plant-based and gives an amazing flavour.

The base for this dessert was made using cocoa nibs to give a great crunch to the dish.

Presented on the Abaco Orion Plate by 100% Chef.