sponge toffee & chocolate bourbon pavé

chocolate bourbon pavePavé… what is it you ask?  Quite simply… melted chocolate and buttery goodness… with creamy delicious whipped cream folded into it, resulting in a ridiculously luscious and elegant dessert that is firm, yet light as air.  You will die and go to chocolate heaven with every damn bite.  

Now that sounds pretty spectacular on it’s own right?  Now break some chunks of homemade sponge toffee over top and this elegant desert just got downright dirty delicious.  If you’ve ever had sponge toffee with chocolate … then you already know how perfectly melty this will be on your tongue.
Pavé is simply a french word meaning paving stone.  So in this case, it refers to a rectangular shaped dessert.  ‘Pavé’ can be used to describe many dishes that are created in that shape or form… sweet, savoury, desert or not.  Lucky for all of us, this one just happens to involve chocolate.  And bourbon.  Don’t forget the bourbon.

And don’t skimp the toffee.  That being said, if you reeeaallly don’t want to do the toffee (but you should), you could substitute something like chocolate malt balls type candy to give that similar texture.  It’s not the same… but it’s the closest thing I can think of.

sponge toffee & chocolate brandy pavé


    Chocolate Brandy Pavé
  • 1/2 cup butter (no substitutions)
  • 22 oz dark chocolate, chopped
  • 1 1/2 cups heavy whipping cream
  • Sponge Toffee
  • 1 1/4 cups granulated sugar
  • 1/3 cup white or light corn syrup
  • 1 tsp vanilla extract
  • 2 tsp baking soda


    For the Pavé
  1. Line a 9x5 inch dish with plastic wrap, leaving a generous amount of overhang over all sides.
  2. Set a heatproof bowl over a pot of hot, but not boiling water (the bowl should not touch the water), add the butter and chocolate and stir until smooth and combined. Remove from heat and stir in the brandy.
  3. Allow to cool for 15 minutes.
  4. Beat the whipping cream until stiff peaks form. Whisk in 1/4 of the chocolate mixture until combined. Fold in the remaining whipped cream gently. Do not beat or over stir.
  5. Using a spatula, scrape into the prepared pan and smooth the top. Cover with the overhanging plastic wrap and chill in the fridge for approximately 4 hours (or up to 2-3 days if you want to make it ahead of time).
  6. Before serving, remove from fridge and allow to set out for about 5 minutes. Slice the pavé with a hot, dry knife.
  7. Sponge Toffee
  8. Line a 9x5 inch baking dish with parchment paper and set aside.
  9. In a large 1.5L saucepan, combine the sugar, corn syrup and 3 Tbsp water. Bring to a boil over medium heat and stir just until sugar is dissolved.
  10. Boil without stirring until 149C is reached on a candy thermometer, brushing down the sides with a pastry brush dipped in cold water to keep crystallization from forming on the sides of the pan. Approximately 12 minutes.
  11. Remove from heat. Keep your face back and away from the mixture as you add in the vanilla. Add baking soda and whisk just until combined. The mixture will bubble and increase in volume.
  12. Pour into the prepared parchment lined pan (do not scrape the bottom of the pan just let it pour out).
  13. Set aside and let it sit undisturbed for approximately 2 hours.
  14. Use a serrated knife to cut into bite sized bits, or simply break it into chunks.
  15. Serve the pave with pieces of sponge toffee broken overtop.

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  1. Patti says

    I would like to know too. I looked at another recipe it was for whisky chocolate pave same exact ingredient measurements as this one it called for 1/3 cup. That’s what I’m going to try using, 1/3 cup brandy.

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