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 Chocolate sweet dough: -Â Â Â Â Â Â Â Â Â In a mixer with the paddle attachment, mix well 7 oz butter with 3 oz of powdered sugar until creamy. -Â Â Â Â Â Â Â Â Â Add one by o[...]
Posts Tagged ‘Chef Jean-Marc Viallet’
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[...]
TEA TRUFFLES
From the demo: Republica del Cacao Chocolate Magic Recipe courtesy of Chef Jean-Marc Viallet Heat 17.5oz of cream 35% with 1.7 oz of your favorite tea of leaf, let infuse well then strain. Add the cream to 26.5 oz of melted chocolate, mix well. Let crystallize, then pipe little logs. The truffles ca[...]
CHOCOLATE PROFITEROLLES
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 [...][...]
Easy Chocolate Magic Recipes
From the Demo: Republica del Cacao WOW! Easy Chocolate Magic Recipes Courtesy of Chef Jean-Marc Viallet Pecan Brownies Fold 5.5 oz of 75% melted couverture into 12oz of soft butter Whisk together 10.5 oz whole eggs, 24oz sugar, until pale white Add 6oz flour to 7 oz of chopped pecans Add 1/3 of the [...]