The great foodie of chocolate was Frederic Chopin. From the composer's letters we learn, that he liked to chat in the morning with chocolate (drinking), or that he was getting a bar of chocolate from Sol (Solange Clésinger (1828-1899) – daughter of George Sand).
Chocolate-caramel tart with cherries and roasted walnuts
250 g cookies
150 g butter
1 tin of dulce de leche
2 bars of bitter chocolate
A method of preparing:
Blend the cookies in the blender. Melt the butter. Biscuits flour combine with the butter. Put on the form for tart and set aside for 30 minutes in the fridge.
Break chocolate to pieces. Melt in a water bath. Add the dulce de leche and mix well.
Spread the cherry jam on the bottom of the cake. Put a spoon of chocolate and caramel onto a cherry jam and smooth with a knife. Sprinkle with roasted walnuts.
The chocolate caramel recipe was spontaneously created after Itzhak Perlman's Master Recital in Gasteig, Munich.