Roland del Monte is the head pastry chef at Montreal's Sofitel hotel, located in the city's chic downtown Golden Square Mile neighbourhood. Del Monte made a name for himself in Europe, earning the prestigious title of Meilleur Ouvrier de France, before coming to Montreal in 2009 to tempt Canadian diners with his beautiful, innovative and, most importantly, delicious desserts.
Fortunately, you don't have to go to Montreal to experience del Monte's culinary genius (although we highly recommend it). Canadian Geographic visited the pastry kitchen at the Sofitel's Renoir restaurant and brought back this recipe for a mouthwatering chocolate spread that is as easy to make as it is enjoyable to eat.
Roland del Monte's Pâte à tartiner (chocolate spread)
2 cups 35% cream
1 Tbsp vegetable oil
1/2 cup Hazelnut praline*
130 grams gianduja
270 grams milk baking chocolate
*Can also be made from scratch, for those who truly aspire to dessert mastery
Heat the cream. Add the gianduja and milk chocolate and stir until melted and smooth.
Add the praline and oil and stir.
Pour mixture into empty mason jars or clean peanut butter jars and chill for 20-30 minutes. Serve over warm bread, vanilla wafers, cookies — or just eat it with a spoon!