Few days ago, it was Open Farm Day in PEI. For the occasion, Heart Beet Organics hosted their annual tomato fest. And oh my gosh, we understood why when we visited them. Their tomatoes are really amazing. Amy and Verena grow tomatoes of any size, any shape and any color with a fantastic diversity of taste. We’ve picked the sweet orange cherry tomatoes to make the chocolates stuffing. The jam is actually delicious on its own but tastes awesome with the organic dark chocolate from Madagascar.
Vanilla and cherry tomatoes chocolates
- 750g cherry tomatoes
- 150 grams cane sugar
- 1 vanilla pod
- 400 grams tempered organic dark chocolate 70%
In a saucepan, boil water. Using a knife, slice a shallow X into the bottom of the tomatoes. When the water is boiling, plunge the tomatoes in the water for 1 or 2 minutes. Rinse under cold water. Peel the tomatoes and squeeze in your hand to remove roughly the seeds. Cook for 1 hour at low-medium heat with the sugar and the gratted vanilla pod (seeds+bean cut in two lenghwise). Remove the vanilla bean. Spread the jam on a baking pan covered with parchment paper. Leave to cool.
Temper the dark chocolate. Apply the chocolate on the mold using a brush. Refridgerate for 10 minutes and allow to harden before applying a second layer. Refridgerate for 10 more minutes. Fill with the cherry tomatoes and vanilla jam. Refridgerate for 30 minutes. Seal the molds with tempered chocolate. Refridgerate for 10 minutes. Then, keep at room temperature for at least 24 hours before serving.