THE BLACK FOREST FAUX PAS

Intense dark-chocolate richness layered with jewel-like cherries and finished with a molten cherry-jam centre.

Freshly baked with the finest ingredients, and always to order.

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Price range: £3.50 through £13.00

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Have you heard…

…about The Black Forest Faux Pas?

There are certain things one simply does not tamper with.

Black Forest gateau, it was widely agreed, was one of them.

So when word reached the House that its dark chocolate and cherry decadence had been reimagined as a cookie — complete with a molten black cherry centre — the reaction was swift.

It was unnecessary.

It was improper.

It was, according to one particularly traditional gentleman, “a faux pas of the highest order.”

Then the first tray arrived.

The objections became noticeably quieter.

By the second, nobody appeared particularly interested in discussing culinary propriety at all.

And by the time the last cookie had disappeared, the gentleman responsible for the original remark was seen enquiring, with admirable discretion, when another batch might be expected.

Curiously, nobody has mentioned the faux pas since.

Except, of course, when asking for another.

At her best when served just warm, allowing the dark chocolate to relax and deepen while the cherry notes soften into richness. A short rest after warming lets the bitterness, fruit, and sweetness settle into a composed, lingering finish.

Coffee & Tea
Best accompanied by a flat white or cappuccino, where milk softens the dark chocolate without blunting its depth.
A well-balanced espresso works beautifully too, its bitterness echoing the intensity of the chocolate.

For tea, a malty Assam or a smooth Keemun complements her richness, while Earl Grey introduces a subtle lift that sharpens her cherry notes without brightening them too far.

Cold Sips
Cold brew coffee pairs elegantly, drawing out the chocolate’s depth while keeping the cherry restrained.
A lightly iced latte offers a gentler contrast, adding creaminess that tempers her intensity without diminishing her authority.

For a non-coffee option, sparkling water with a twist of orange peel refreshes the palate between bites, keeping each mouthful deliberate.

Creams & Complements
A spoon of lightly sweetened mascarpone softens her edges and amplifies her indulgence.
Crème fraîche brings a cultured sharpness that quietly mirrors the cherry’s depth rather than its brightness.

Dark fruits — fresh cherries, blackberries, or a few slices of ripe plum — provide a restrained, elegant counterpoint.

For a Finer Moment
Served warm with vanilla bean or cherry gelato, she becomes indulgent without excess, dark chocolate and fruit unfolding slowly together.
Presented on a dessert board with dark chocolate shards, amarena cherries, and plain shortbread, she holds her place with ease — composed, unapologetic, and unmistakably late-hour.

Best enjoyed on the day of baking, when their centres remain soft and their edges hold their refined crispness.

Short-Term Keeping
Store in an airtight tin or jar at room temperature.
They will remain at their best for 2–3 days, retaining their tender centre and gentle chew.
Keep away from direct sunlight and heat, as the chocolate may soften.

To Restore Their Composure
Warm gently in a low oven (around 150°C) for 3–5 minutes.
This will revive their molten heart and revive the browned-butter aroma beautifully.

Longer Storage
Cookies may be frozen if required.
Place in a well-sealed container or bag, removing excess air.
Defrost at room temperature, then warm briefly to return them to society-worthy condition.

Notes on Texture
Sourdough cookies naturally deepen in flavour over time. Their edges may soften slightly after the second day, but their muscovado warmth and chocolate richness remain reliably composed.

WHEAT flour ( WHEAT flour, calcium carbonate, iron, niacin, thiamin), sourdough starter (WHEAT flour, water), unsalted butter (MILK), black forest chocolate (dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithin), vanilla extract), freeze-dried cherries, natural cherry flavouring), golden caster sugar, dark brown muscovado sugar, dried cherries (dried cherries, apple juice concentrate, sunflower oil), cocoa powder, EGG yolk, black cherry conserve (black cherries, sugar, brown cane sugar, concentrated lemon juice, gelling agent: fruit pectin), baking powder (raising agents: disodium diphosphate, sodium hydrogen carbonate; rice flour), bicarbonate of soda (raising agent: sodium hydrogen carbonate), sea salt (anti-caking agent: sodium ferrocyanide), vanilla extract (water, ethanol, sugar, vanilla bean extract).

Suitable for Vegetarians

Allergens: See ingredients in CAPITALS. Made in a kitchen that handles gluten, milk, eggs, nuts, peanuts, sesame and soya

Approximately 85g per cookie — substantial, but never excessive. Available as a single indulgence or presented in boxes of four.

NOTES FROM THE TABLE