From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yield 2 cups Ingredients: 16 ounces dark or semi-sweet chocolate, chopped (preferably Valrhona) 1 ½ cups heavy cream ½ tsp vanilla paste Procedure: Chop or break chocolate into small pieces (makes them ea[...]
Archive for the ‘Desserts’ Category
CHOCOLATE BLEEDING HEART
From the Demo, Chocolate Valentines with Republica del Cacao Recipe Courtesy of Chef Jean-Marc Viallet Raspberry jelly: -Â Â Â Â Â Â Â Â Â Bring to a boil 1 cup of raspberry puree with 4 oz of sugar. -Â Â Â Â Â Â Â Â Â Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree. -Â Â Â Â Â[...]
CHOCOLATE CHIPOTLE POT DE CRÈME
From the Demo, Chocolate Valentines with Republica del Cacao Recipe Courtesy of Chef Jean-Marc Viallet -Â Â Â Â Â Â Â Â Â Whisk 10 egg yolks with 6 oz of sugar, set aside. -Â Â Â Â Â Â Â Â Â Bring to boil 4 cups of heavy cream, 1 split vanilla bean, a cinnamon stickand 2 ea chipotle peppers. -Â Â [...]
GUIMAUVE Valrhona Recipe
From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier 450 g sugar 150 g water 140 g inverted sugar 35 g sheets of gelatin 200 g inverted sugar 1. Soak the gelatin in a large quantity of water. Cook the sugar, the 140g of invert sugar and the water to 110°C. 2. Put the[...]
KWA Valrhona Recipe
From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier CHOCOLATE CAKE 115 g egg yolks 300 g whole eggs 225 g sugar 190 g egg whites 85 g brown sugar 75 g all purpose flour 70 g cocoa powder 1. Whip egg yolks, whole eggs and sugar. 2. Whip egg whites with brown sugar to[...]
BOBO Valrhona Recipe
From the Valrhona Chocolate Demo, November 14, 2009 Recipe courtesy of Derek Poirier CHOCOLATE FINANCIER 330 g Whipping cream 120 g Icing Sugar 90 g All purpose flour 90 g Almond Powder 10 g Baking Powder 130 g Butter 245 g Egg-whites 290 g Alpaco 66% 1. Create a ganache with the cream and chocolate[...]
Pumpkin Bread Pudding
Why not try a different dessert for your Thanksgiving meal? Warm and decadent, this Pumpkin Bread Pudding is heaven drizzled with warm Cinnamon Cider Sauce. As delicious served warm or room temperature it is an easy option with whether you are the host or bringing the sweets.  (And it makes a del[...]
Creamy Strawberry Gelato
Recipe courtesy of Piccolo Chef Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today!  Ingredients: 1 pound strawberries, trimmed, halved if large 3/4 cup sugar 3/4 teaspoon fresh lemon juice 1/8 teaspoon salt 2 cups heavy cream Equipment: an ice cream m[...]
THE CHOCOLATE CREMEUX WITH TIRAMISU FLIGHTS
Recipe Courtesy of Chef Jean-Marc Viallet From the demo: Chocolate Magic, October 2009 For the chocolate cremeux: -         Whisk 4 egg yolks with 3 oz of sugar, reserve -         Bring to a boil 2 cups of heavy cream, pour in the yolks and cook until creamy -         [...]
DACQUOISE WITH CHOCOLATE BUTTERCREAM
Recipe Courtesy of Chef Jean-Marc Viallet From the demo: Chocolate Magic, October 2009 For the dacquoise: -Â Â Â Â Â Â Â Â Â Mix 4 oz powdered sugar with 4 oz of, hazelnut powder -Â Â Â Â Â Â Â Â Â Whisk 10oz of egg whites with 1.5 oz of sugar until peak, then add 1.5 oz of sugar at the end -Â Â Â[...]
CHOCOLATE PEPPERMINT CUP CAKES
Recipe Courtesy of Chef Jean-Marc Viallet From the demo: Chocolate Magic, October 2009 -Â Â Â Â Â Â Â Â Â In a mixer, blend 12 oz of butter with 18 oz of sugar, cream -Â Â Â Â Â Â Â Â Â Add 4 eggs one at the time, scrape the side of the bowl -Â Â Â Â Â Â Â Â Â Add 3 cups of all purpose flour, 1 t[...]
Ghoulish Fingers
Recipe Courtesy of Chef Lisa Morgan From the demo Halloween Treats Ingredients Pistachio 12 honey dates, depitted and crushed 2 sheets pistachio fillo dough 1 tablespoon unsalted butter, melted 1/2 cup pistachios, roasted and chopped 2 tablespoons orange blossom honey Almond 2 sheets fillo dough (ap[...]
Ghostly Apple Pie
Recipe Courtesy of Chef Lisa Morgan From the demo Halloween Treats Ingredients Base: 1 1/2 cups apple juice (reduced to ¾ cup (6 oz)) 1 pound apples ( yield), cored, peeled and diced 2 tablespoons unsalted butter 1/2 teaspoon ground cinnamon 1 tablespoon granulated sugar 3/4 cup whole milk 1/2 cup [...]