Your whole food, plant-based life.

Raw Recipe: Earl Grey Chocolate Terrine

Last week, I had the pleasure of photographing one of Minneapolis’ top chefs while he taught a cooking class. Vincent Francoual, of Vincent, A Restaurant amazed and amused his class with the most tantalizing recipes ever, and his charming personality.



One of his creations for the evening was a Earl Grey Chocolate Terrine. I will admit to having a taste and immediately having to retrieve my eyeballs from the back of my head. But with 1 quart of cream, 9 egg yolks, 2 lbs of chocolate, plus sugar, the recipe doesn’t fit my healthy requirements. I decided to make a raw food recipe for the terrine.

Vincent infused the cream with Earl Gray tea which is a black tea with a citrus bergamot flavor. Think of orange and chocolate only more delicate, more perfumed, and more complex. Heaven. I asked Vincent if he minded if I took a stab at a healthy, raw version of this terrine. I am  quite pleased with the results.

With a base of cashews and cacao, this dessert provides you with anti-oxidants, fiber, heart healthy monounsaturated fats, copper, and magnesium.


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  1. Victoria wrote on April 7, 2016

    This recipe was AMAZING! I sub’d 3 oz white chocolate & 3 oz coconut oil in place of both the cacao butter and agave. Also melted an orange peel dark chocolate bar and drizzled over top, which hardened and gave it a nice crunchy compliment.

  2. Susan wrote on February 27, 2013

    No…you are using the tea, not the leaves. 🙂

  3. Debbie wrote on February 27, 2013

    It says add tea, steep, then drain. Are you draining the water and saving the tea leaves? That’s what I’ll assume!

  4. Mariana Barrios wrote on June 23, 2011

    Thank you for sharing an awesome recipe is delicious and so easy to make.

  5. wrote on March 11, 2011

    I made this this morning! Wow!

  6. Susan wrote on November 21, 2010

    I use a zester. But you can carefully cut them, too.

  7. Gloria wrote on November 21, 2010

    Hi Susan,

    How do you make the orange peel shavings? What can you use to do this?


  8. Anne-Laure wrote on November 18, 2010

    I tried it and it is so good ! Kept in in the fridge so we can have a slice at every meal. Everybody loved it, friends I had for diner and even my kids ! We had it frozen, just out of the freezer and more soft (but still holding itself very weel), out of the fridge, both ways were good.

    I’m really impressed with what you manage to do, taste and texture, with raw ingredients.

    Thanks for sharing this with us.

  9. Doris wrote on November 13, 2010

    I am so impressed with this recipe and all your recipes. I ordered and just received the Rawmazing calendars…one for me and one for my daughter. Very beautiful and I’ve already made two of the recipes. I hope I can wait until Christmas to give my daughter hers. Do you have a good online source for the cacao butter?


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