Will these flavours complement each other?

[indianwells]

I want to make a nice dessert for Christmas day and have been thinking of doing a classic Lemon Tart. Instead of the usual plain cream on the side I thought I would maybe make a chocolate orange sauce using Grand Marnier as the orange flavouring. Do you think that combo would work? If not, what can you suggest that would work with the choc/orange sauce?
Thanks in advance!

[Suzanne]

To me, no, that won't quite work: chocolate against lemon? But can you do the tart with oranges instead? Complementary, I think, and you can still get a citrus tang.

Or if you keep the lemon tart, how about an herb-infused cream, like rosemary or lemon thyme. (heat the cream + herbs, cool down, strain, chill and whip as usual?)

[GhettoRacingKid]

I like chocolate with anything but i love chocolate.

I dont think they completment each other well.
A great book to pic up on stuff like this is Culinary Artisty. It has excatly that. what flavors go with what and what not to put together etc.....

awesome book IMO

[indianwells]

Originally Posted by Suzanne

To me, no, that won't quite work: chocolate against lemon? But can you do the tart with oranges instead? Complementary, I think, and you can still get a citrus tang.

Or if you keep the lemon tart, how about an herb-infused cream, like rosemary or lemon thyme. (heat the cream + herbs, cool down, strain, chill and whip as usual?)

Thanks Suzanne, yes, I think the lemon might be a bit too tart whereas the orange would tone it down. Would I just use the same quantities of orange zest and juice?
On second thoughts the herb infused cream sounds delightful! I have a Rosemary bush in the garden (i'll have difficulty getting lemon Thyme in Wales at this time of year!). Also, after a big Christmas dinner the chocolate sauce sounds a little heavy.

[indianwells]

Originally Posted by GhettoRacingKid

I like chocolate with anything but i love chocolate.

I dont think they completment each other well.
A great book to pic up on stuff like this is Culinary Artisty. It has excatly that. what flavors go with what and what not to put together etc.....

awesome book IMO

Thanks GRK, but if you knew how much excess baggage I pay after stocking up on pans, books, spices and rubs you'll understand that i'll wait 'til I get back to the UK before looking for the book! I will look it up though!

[DoryD]

Originally Posted by indianwells

I want to make a nice dessert for Christmas day and have been thinking of doing a classic Lemon Tart. Instead of the usual plain cream on the side I thought I would maybe make a chocolate orange sauce using Grand Marnier as the orange flavouring. Do you think that combo would work? If not, what can you suggest that would work with the choc/orange sauce?
Thanks in advance!

I would do the lemon tart with a light, refreshing raspberry coulis (you could add some Chambord if you wanted a liqueur in there, but a good coulis would also be fine on its own) and some fresh whipped cream spooned onto the side...one of my favorite combinations.

[greyeaglem]

I once made a trifle with lemon curd and cherries simmered in rum and triple sec. It was a big hit. The lemon and berry flavors blend well with each other.