From the demo: Republica del Cacao Holiday Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: ¼ oz dry yeast ¾ cup water 3 ½ cup flour 2 oz sugar ½ cup heavy cream 1 egg 1 oz melted butter ½ tsp salt 1 tsp cinnamon ½ tsp ginger, cloves and nutmeg Heavy Cream Republica del [...[...]
Posts Tagged ‘Chef Jean-Marc Viallet’
Whisky Truffles Recipe
From the demo: Republica del Cacao Holiday Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: 6 oz creme fraiche 6 oz Republica del Cacao 75% chocolate 12 ½ oz Gianduja chocolate ½ cup good whisky Tempered chocolate Make a ganache: - Bring creme fraiche to a boil. - Add chocolate an[...]
Flourless Chocolate Gateau with Pumpkin Recipe
From the demo: Halloween Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: For cake: 7 oz egg whites 7 oz sugar 5 oz egg yolks 2.5 oz cocoa powder[...]
Pumpkin Empanadas with Chocolate Chipotle Sauce Recipe
From the demo: Halloween Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: Dough: 20 oz flour 10 oz cold butter 4 oz cold shortening 1 oz sugar 1/2 oz salt 1 cup ice cold milk Filling: 8 oz of canned pumpkin 3 oz of sugar Cinnamon, cloves and nutmeg (to taste) Egg for wash For [...][...]
Chocolate Glazed Linzer Cookie filled with Raspberry Jam Recipe
From the demo: Halloween Chocolates Recipe Courtesy of Chef Jean-Marc Viallet Ingredients: 8 oz butter 4 oz brown sugar 1 egg 1 tsp vanilla 2/3 cup hazelnut flour, toasted 2 ½ cup all purpose flour 1/2 tsp salt 1/2 tsp baking powder Raspberry Jam Procedure: In a mixer, cream butter with brown sug[...]
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 [...]
February 5th, 2010 - 6:46 pm § in Events
Chocolate Week Begins Saturday February 6th!
Join us in-store for a week long indulgence in all things chocolate. We will be giving away chocolate samples, we’ve cooked up some fantastic chocolate demos, and we’ll also be offering a variety of chocolate Visiting Chef Classes! Complete schedule is online here on the calendar of events! Star[...]
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[...]