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President´s Cake
Monday, July 27th, 2009President´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 [...]
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 [...]
Walnut Pie a la Mode
Saturday, July 18th, 2009Walnut Pie a la Mode Max Schacher Kenwood Restaurant and Bar St. Helena CA A classic: walnut pie, with its toasty nut flavor, is served with silky vanilla ice cream. More toasted walnuts and a sprinkle of raspberries complete the presentation. This is a two-crust pie. The pastry is chilled overnight, and the filling is [...]
Progres with Two Chocolate Mousses
Thursday, July 16th, 2009Progres 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; [...]
Chocolate Bourbon and Pecan Cake
Sunday, July 12th, 2009Chocolate Bourbon and Pecan Cake John Draz The Winnetka Grill Winnetka IL This pretty flourless cake is coated with smooth shiny chocolate glaze and studded with pecans. It is flavored with more pecans and bourbon. Servings: 12 Preparation time: 3 hours (note elapsed time) 12 ounces semi-sweet chocolate, chopped 8 ounces (2 sticks) unsalted butter, [...]
Green Asparagus with Olive Oil Sabayon
Monday, June 1st, 2009Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if [...]
Spray Painting with Chocolate
Tuesday, May 26th, 2009Spray Painting with Chocolate 1/2 ounce chocolate liquor or unsweetened chocolate, cut into 1/4-inch pieces 1/2 ounce cocoa butter, cut into 1/4-inch pieces Melt the chocolate in the top of a double boiler over barely simmering water. Remove from heat and dry the bottom of the chocolate pan thoroughly. Stir in the cocoa butter, then [...]
Chocolate Plastic
Tuesday, May 26th, 2009Chocolate Plastic makes 1-1/4 pound; will decorate 2 or 3 desserts, depending on size 16 ounces semisweet chocolate, chopped 2/3 cup light corn syrup Melt the chocolate in the top of a double boiler over barely simmering water. Remove from heat and dry the bottom of the chocolate pan thoroughly. Stir in the corn syrup. [...]
White Chocolate Sauce
Friday, May 15th, 2009White Chocolate Sauce Makes about 1-1/2 cups 8 ounces white chocolate, chopped 1/2 cup heavy (whipping) cream 1 tablespoon Grand Marnier or other liqueur (optional) In a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Remove from heat and mix in the heavy cream and liqueur. Serve warm, or pour into [...]
Chocolate
Friday, May 15th, 2009Chocolate To melt chocolate: Melt chopped chocolate in a double boiler over barely simmering water. Stir until smooth. To temper chocolate: Tempering is used to prepare chocolate for coating and molding. Heating and then cooling the chocolate to precise temperatures makes the chocolate shiny. In the top of a double boiler over not-quite-simmering) water, melt [...]
