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Davidson Delights Recipe

Davidson Delights Recipe
Davidson Delights Recipe
  • Preparation time
    60 min
  • Difficulty
    Intermediate
  • Number of servings
    90

This Davidson Delights Recipe is a sophisticated treat that combines native Australian fruit with premium dark chocolate – perfect for foodservice professionals looking to elevate their festive offering. Incorporating the essential techniques of chocolate tempering and enrobing, this recipe is ideal for chefs, chocolatiers, and hospitality teams seeking to expand their skillset while creating a product that’s both elegant and easy to scale. 

Whether you're preparing seasonal gift items for Christmas or adding a gourmet touch to your dessert menu, these Davidson Delights deliver a memorable experience in every bite. 

Hero Ingredient: NESTLÉ Continental Bitter Dark Couverture Chocolate 

At the heart of this recipe is NESTLÉ Continental Bitter Dark Couverture Chocolate. With 59% cocoa content, this premium couverture chocolate brings rich cocoa flavour, smooth texture, and excellent tempering properties. This chocolate is ideal for enrobing, providing a glossy finish and crisp snap that elevates the final product. 

Tempering is a key technique in this recipe, requiring precision and care to achieve the perfect texture and appearance. By mastering this process, foodservice professionals can ensure consistent quality and presentation across batches, making it a valuable skill for any kitchen. 

Master Chocolate Tempering and Enrobing 
This recipe captures two foundational chocolate techniques:  

  • Tempering: Melt the couverture chocolate to the correct temperature, cool it precisely, and use it at 32°C to achieve a glossy, stable finish. See steps on how to temper chocolate in our Celebration Chocolate Bars recipe. 
  • Enrobing: Dip each square of Davidson Plum Pâté de Fruits into the tempered chocolate, drain, and set on silicone paper. 

These techniques are essential for creating high-quality chocolate confections and are easily scalable for larger batches.

Perfect for Christmas and Seasonal Gifting 
Davidson Delights are ideal for festive gifting. Each batch yields approximately 90 x 5g piece – perfect for packaging in gift boxes, or as part of a seasonal dessert platter. The vibrant plum centre and rich dark chocolate coating make for a visually striking and flavourful treat that customers will love. 

When packaging, handle with cotton gloves to avoid fingerprints and store in airtight containers to preserve shine and texture. For a festive twist, consider wrapping in gold foil or custom-branded packaging. 

Native Flavours Meet Premium Chocolate 
The recipe features a handmade Davidson Plum Pâté de Fruits, crafted from whole Davidson plums and apples, simmered and sieved into a smooth purée. This is then cooked with pectin, sugar, and glucose to create a firm, tangy fruit paste that pairs beautifully with the bitter richness of the dark chocolate. 

Serve the fruit paste as a jelly by coating in A1 sugar instead of chocolate for a lighter alternative. 

Professional Tips for Foodservice Success 

  • Customise with milk or white chocolate for variety 
  • Use precise temperatures for tempering to ensure quality 
  • Package and label for seasonal gifting or retail 
  • Store in cool, dry conditions to maintain texture 
Ingredients
NESTLÉ Continental Bitter Kibble 15kg x 1
Davidson Plum Pâté de Fruits (Fruit Paste)
  • Davidson Plum Purée
  • 500g Davidson Plum | whole
  • 250g apple | peeled and chopped, leave seeds in
  • 30ml water
Pectin Mix
  • 50g sugar
  • 15g yellow pectin
500g Fruit Puree (from above)
  • 600g sugar
  • 150g glucose
Tartaric Acid Solution
  • 7g (10g citric acid 10g boiling water, mix until dissolved, store remainder in a jar)
Tempered Chocolate Coating
  • 500g NESTLÉ Continental Bitter Dark Couverture Chocolate | tempered
Preparation
  • 1
    Davidson Plum Pâté de Fruits (Fruit Paste)
    Line a rectangle tray 20cm x 30cm x 3cm deep with silicone paper.
  • 2
    To make the Davidson Plum Purée, place the Davidson Plum, apple and water in a saucepan cover and simmer on low, until the apple is tender, and mixture is thicker. Stir.
  • 3
    Push the Davidson Plum mix through a sieve, be sure to push all the purée through (500g finished weight required).
  • 4
    To make the Pectin Mix, combine the sugar and pectin together and stand aside.
  • 5
    Place the purée back on the stove whisking in the pectin mixture, bring back to the boil.
  • 6
    Add the sugar in 3 stages, whisking continuously, then stirring with a silicone spoon.
  • 7
    Add the glucose and stir continuously, until the total mixture is 107°C.
  • 8
    To make the Tartaric Acid Solution, dissolve citric acid in boiling water. Stir into the fruit paste mixture and remove from heat.
  • 9
    Pour into lined tin and cool on a wire rack.
  • 10
    Leave uncovered overnight (or for 12 hours) to form a skin. Turn over and allow skin to form on the other side for 12 hours.
  • 11
    Davidson Delights
    Line a tray with silicone paper.
  • 12
    Cut the slab of Davidson Plum Pâté to small squares.
  • 13
    Dip into tempered chocolate, drain and place on silicone paper to set.
  • 14
    Refrigerate if needed, handle with cotton gloves.
  • 15
    Store in airtight container & box as a gift or serve.
  • Change chocolate to milk or white as an alternative option. 
  • Serve Davidson Plum Pâté de Fruits as a jelly by lightly coating in A1 sugar instead of chocolate enrobing. 
  • Makes 90 x 5g pieces. Preparation time requires additional 2 day drying time. 

Related Product

NESTLÉ Continental Bitter Kibble 15kg x 1

NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate 1 x 15kg

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