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This is an adorably rich petit four where the deep bitter chocolate flavour is restrained by the addition of the spicy cardamom pods. Use the best chocolate you can (minimum 70% cocoa solids) in Agnar Sverisson's recipe.
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Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Chocolate and cardamom ganache
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