From the demo: Republica del Cacao Chocolate Magic
Recipe courtesy of Chef Jean-Marc Viallet
Pate a choux chocolat
- Heat 2 cups of milk with 7 oz of butter in a sauce pan to a light boil.
- Out of the fire, add and mix vigorously 9 oz of flour with 1.5 oz of cocoa powder.
- Return to the heat to “dry” the paste.
- Add 6 to 8 eggs in 3 stages.
- Pipe on parchment paper and bake at 400F for 20-25 min.
Chocolate ice cream
- Bring to a light boil 2 cups of milk and 2 cups of cream previously infused with fresh lavender flower.
- In a bowl, whisk 8 egg yolks with 5 oz of sugar.
- Cook to a “nape”, add 7 oz of chocolate and 2 oz of honey, mix well and strain.
- Process in an ice cream maker.
Chocolate sauce
- Boil 2 cups of half and half with 3 oz of sugar.
- Add 12 oz of chocolate and stir well.
- Serve warm.
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