Festive Chocolate slice | Serves 4

Impress your guests with this decadent chocolate terrine, accompanied with Italian meringue, passion fruit-infused white chocolate, Turkish delight jellies, seasonal berries, ginger shortbread cinnamon. Chef Joshua shares his secret to ending the meal on the sweetest note!

For this recipe, you will need the following ingredients:

Chocolate terrine

Dark chocolate – 110g
Butter – 40g
Cream- 125ml
Glucose – 60ml


4 egg whites
¼ teaspoon cream of tartar
¼ cup of sugar

Turkish delight Jellies

200ml water
4 Gelatin leaves
50ml rosewater
2 drops of red food colouring (optional)
50g sugar

White chocolate and passion fruit.

100g white chocolate
5ml passion fruit essence

Ginger short bread crumb

100g all-purpose flour
50g unsalted butter
25g sugar
1 teaspoon ground ginger
½ teaspoon cinnamon


To create this heavenly chocolate dessert, you will need the following: 2 x bowls, a saucepan, a baking tray or mould, a mixer with the whisk attached to whip the egg whites, a medium-sized pot, and a container with ice.

Chocolate terrine

  • To start, place the chocolate and butter in a bowl. Next, heat the cream and glucose in a saucepan. Once hot, pour over the chocolate and butter and mix until smooth and melted.
  • Line a baking tray or mould, pour the melted chocolate mixture into the mould and set it in the fridge for 2 hours.


  • To get started on the Meringue: Separate the egg whites, whip them until glossy and smooth. Then add the cream of tartar to the whipped eggs – this will help the egg whites hold their form. Next, slowly add the sugar, a tablespoon at a time, whipping after each addition until all the sugar is incorporated. Continue beating to create the masterpiece meringue that reaches its stiff peak form (you should be able to flip the bowl upside, and no contents should be able to spill out!). Set aside for plating.

 Shortbread crumble

  • Mix the butter and sugar until light and creamy in a bowl. Next, combine all the flour and spices, and mix until a shortbread dough forms.
  • Place shortbread dough on a nonstick baking sheet, and bake @ 180 degrees for 15 mins, or until golden brown. Remove from oven and let it cool down.

Turkish delight jellies

  • To create the Turkish delight Jellies, combine all ingredients in a pot, except for the gelatin. Bring to the boil and stir until the sugar has dissolved.
  • In a separate container, sponge gelatin in ice water till soft. Once the gelatin has softened, add it to the hot jelly liquid until all the gelatin is melted and combined. Set in a lined mould – you can use your ice tray as a mould.

White chocolate shards

  • Lastly, melt the white chocolate in the microwave, 30 seconds at a time, stirring until melted. Once the chocolate has melted, add in the fruit essence and mix it until fully incorporated. Pour melted chocolate mixture into a piping bag.
  • On the side, have a bowl with ice ready. Slowly pipe the melted chocolate directly onto the ice to create the chocolate shards.

To Assemble

Now to construct your chocolate masterpiece delight!

  • Start by plating your refrigerated chocolate terrain mould onto a plate.
  • Then delicately smooth the fluffy meringue atop the chocolate dessert. Feel free to spoon some on the plate, and spread it across for decorative and aesthetic value.
  • Once the shortbread mixture has baked, sprinkle around the chocolate terrain.
  • Gently place your rose-flavoured Turkish delight jellies on the plate. Enjoy our creative freedom, and place your jellies wherever you think it fits best. On, beside or around the Chocolate terrain and meringue mixture.
  • After the white chocolate shards have set, delicately decorate them on your plate as well.

Some top tips:

  • add some edible flowers for that extra touch to impress your guests with your Masterchef creation!

Pair your chocolate dessert with the Ryk Neethling Premium Red blend to enhance the flavor of berries and rich aroma’s. 

Explore all the harvest table recipes on the Val de Vie Estate Blog

Canapés – The Valley Restaurant
Main course – Polo Pavilion by Back’s
Salad –  Reuben’s & Co Cafe
Dessert – Wijn 
Cheese board – The Deli by Back’s 
Fresh produce – Val de Vie Wellness Farm
Furniture & Décor – N Concepts & Design 
Wine – Val de Vie Wines at L’Huguenot Vineyards
Coffee – Fleet Coffee Roastery

Traditional Fruit Cake – Val de Vie Estate resident, Mechanne Behnke