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Monday, October 26th, 2009
The desserts we sampled at Waterbar, many of which were conceived by Executive Pastry Chef Emily Luchetti, were sensational. We had the Ice Cream Sandwiches with a milk chocolate sauce; a Warm Bittersweet Chocolate Pudding Cake with …
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Tags: Bittersweet Chocolate, C Source, Celebrity Chefs, Chocolate Pudding, Chocolate Pudding Cake, Chocolate Sauce, Desserts, Executive Pastry Chef, Great Chefs, Milk Chocolate, Sandwiches, Spectacular Seafood, Waterbar
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Wednesday, September 30th, 2009
The Unforgettable Torte Gale E. O’Malley Hilton Hawaiian Village Honolulu, Oahu HI This beautiful torte of chocolate cake, hazelnut meringue, and flavored fillings is unforgettable, both for its taste and its presentation. You also won’t quickly forget just how complex and difficult it is to make! The torte could be served by itself, of course. [...]
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Tags: Bittersweet Chocolate, Cake Flour, Chocolate Buttercream, Chocolate Discs, Chocolate Garnishes, Chocolate Wings, Chocolate Work, Cocoa Powder, Cup Hazelnuts, Dark Chocolate, Double Boiler, Great Chefs, Ground Chocolate, Heavy Whipping Cream, Hilton Hawaiian Village, Honolulu Oahu, Melted Chocolate, O Malley, Oahu Hi, Raspberry Jam
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Monday, July 27th, 2009
President´s Cake Dominique Leborgne Le Palais du Chocolat Washington, D.C. The only thing more spectacular than the appearance of this chocolate cake is its taste. Flourless chocolate cake is laced with rum syrup and layered with chocolate mousse. A strip of pure chocolate is wrapped around the cake, and it is topped with ruffles of [...]
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Tags: Baking Sheet, Bittersweet Chocolate, Cake Layers, Chocolate Cake, Chocolate Flourless Cake, Chocolate Mixture, Chocolate Mousse, Dark Chocolate, Double Boiler, Egg Whites, Egg Yolk, Egg Yolks, Melted Chocolate, Milk Chocolate, Peak Stage, Pinch Of Salt, Salt 2, Simple Syrup, Teaspoon Sugar, Wood Grain
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Thursday, July 23rd, 2009
Chocolate Demerara Shane Gorringe Zo√´´s Covington LA Break into the dark chocolate band around this dessert and you find a tower of rum and banana cream on a base of rum-soaked chocolate cake. Caramel sauce finishes the dessert. Serves 6 – 8 Caramel Sauce 1-1/4 cup sugar 1/2 cup water 1 cup cream Rum Cream [...]
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Tags: Banana Cream, Banana Puree, Bittersweet Chocolate, Cake Layer, Candy Thermometer, Caramel Sauce, Chocolate Cake, Chocolate Mixture, Chocolate Sticks, Dark Chocolate, Double Boiler, Gorringe, Heat Proof Container, Heavy Whipping Cream, Inch Diameter, Mint Sprigs, Parchment Paper, Pvc Pipe, Tablespoon Sugar, Warm Chocolate
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Thursday, July 16th, 2009
Progres with Two Chocolate Mousses Jean Marc Loustaunau, with Pierre Pollin, Le Titi de Paris Chicago IL Dark bittersweet and white chocolate mousses layer on almond progres. Grand Marnier creme anglaise is used to sauce the plates, adding another flavor note. Progres is a crunchy cake base made of meringue mixed with ground almonds. Servings; [...]
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Tags: Bittersweet Chocolate, Cake Base, Creme Anglaise, Cup Sugar, Dark Chocolate Mousse, Double Boiler, Dry Ingredients, Egg Whites, Egg Yolks, Grand Marnier, Ground Almonds, Heavy Whipping Cream, Inch Springform Pan, Le Titi De Paris, Loustaunau, Parchment Paper, Pollin, Stiff Peaks, Titi De Paris, White Chocolate Mousse
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Sunday, June 7th, 2009
Coffee-Chocolate Towers Emily Luchetti Farallon San Francisco CA From her new cookbook, A Passion for Desserts (Chronicle Books, October 2003) Professional pastry chefs have access to a lot of cool gadgets and fancy equipment for creating their desserts. This can be frustrating for home cooks when they decide to make a recipe without the same [...]
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Tags: 1 Ounce, Bittersweet Chocolate, Chocolate Coffee, Chocolate Glaze, Cocoa Powder, Coffee Chocolate, Cool Gadgets, Cup Cocoa, Farallon San Francisco, Farallon San Francisco Ca, Heavy Whipping Cream, Home Bakers, Home Cooks, Inch Square Pan, Instant Espresso, Parchment Paper, Professional Pastry Chefs, Stainless Steel Rings, Teaspoon Vanilla, Tomato Paste Cans
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Friday, May 15th, 2009
Chocolate Sauce Makes about 4 cups 1 cup sugar 2 cups half-and-half 8 ounces bittersweet or semisweet chocolate, chopped 8 ounces unsweetened chocolate, chopped In a large, heavy saucepan, heat the sugar and half-and-half over medium-low heat until hot but not boiling. Add the chocolate and stir until the chocolate is melted and the mixture [...]
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Tags: Bittersweet Chocolate, Chocolate Sauce, Cup Sugar, Mixture, Saucepan Heat, Semisweet Chocolate
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Friday, May 15th, 2009
Striped Chocolate This recipe makes dark chocolate striped with white chocolate. To create dark lines on a white background, simply use the dark chocolate first. The quantity makes a sheet of striped chocolate approximately 12 inches by 16 inches by 1/8 inch. To increase the amount of striped chocolate, use more chocolate, but continue to [...]
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Tags: Bittersweet Chocolate, Comb, Cookie Cutter, Dark Chocolate, Double Boiler, Flexible Plastic, Garnishes, Masonry, Paint Stores, Printing Tool, Refrigerator, Room Temperature, Scrape, Sharp Knife, Sized Sheets, Spatula, Straight Lines, Thin Layer, White Background, White Chocolate
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Friday, May 15th, 2009
Chocolate Garnishes Chocolate can be very tricky, ‚“seizing‚” (stiffening) instantly if a drop of water accidentally falls into the pan. ‚“breaking‚” (separating) if heat is applied incorrectly, and requiring a ‚“tempering‚” process for coating and molding work. Yet sculpted flowers, leaves, geometric pieces and filigree designs is worth the effort of learning to work with [...]
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Tags: Baking Sheet, Bittersweet Chocolate, Blow Dryer, Chocolate Curls, Chocolate Garnishes, Chocolate Shapes, Cookie Cutters, Dessert Plates, Double Boiler, Drop Of Water, Filigree Designs, Garnish, Geometric Pieces, Heat Lamp, Narrow Strips, Sharp Knife, Smooth Layer, Spatula, White Chocolate, Work Surface
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