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Chocolate Demerara
Thursday, July 23rd, 2009Chocolate 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 [...]
Poached Pear Stuffed with Ice Cream
Wednesday, July 8th, 2009Poached Pear Stuffed with Ice Cream Gabino Sotelino, Ambria Chicago IL Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears. Servings: 4 Preparation Time: 30 minutes Pears 2 cups water 2 cups dry white wine 2 cups sugar [...]
she who eats: chocolate & utsuwa: after the event
Saturday, May 26th, 2012This was one of a series of chocolate so aptly named chocolat bijoux, or chocolate gems, created by Ms. Christine Ferber, an Alsace, France-based pastry chef who is probably best known for her artisanal confitures (jams) made with … That was orange and cardamon with dark chocolate, ‘specially created for Jean-Paul Hevin or the Salon du Chocolat (or maybe both, I’m not sure). But I opted for more interesting melange: orange, mango, and passion fruit with milk chocolate. …
Norman Love BLACK: tantalizing dark chocolate – Norman Love …
Saturday, May 26th, 2012I’m lucky to live at Norman Love’s home base: southwest Florida. This former pastry chef (Ritz Carlotn, no less) turned his attention to chocolate a few years ago, and since then, has taken the world by storm. Mr. Love’s Chocolate Salon …
dark chocolate ganache (marcel desaulniers)
Saturday, May 26th, 2012heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. bring to a boil. place the semisweet chocolate in a 3-quart stainless steel bowl. pour the boiling cream over the chocolate and allow to stand for 5 …
Radioblog: Hanging out with Bobby Flay, Wolfgang Puck and other …
Saturday, May 26th, 2012Thaddeus DuBois, executive pastry chef for the Borgata Hotel, Casino and Spa created Chocolate in the Sky, which is every chocoholic’s dream! It is his signature creation and is made of 100% dark and white chocolate. …
Wednesday Santa Monica Farmers Market :: Noisy Balloonist
Saturday, May 26th, 2012New-French fabulist Josiah Citrin, chef/owner of Mélisse, is writing today’s carte blanche menu in his mind, inspired by flowering broccoli, crenellated morels the color of 70% dark chocolate and frais du bois. Alain Giraud, whose Anisette Brasserie cooks under the market food tent once a month, appears to be on a family outing as he shepherds children among the stalls. Brigades of prep cooks negotiate over crates of first-pick produce that the public will never touch …
The Perfect Gift?
Saturday, May 26th, 2012“…serious dark chocolate…deep flavor…surprising combinations.” The New York Times “Antoine Amrani has created the finest Chocolates in the United States.” Jean Banchet, Founder-Chef, La Francais, Chicago . …
