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[...]
Posts Tagged ‘chocolate’
Cocoa Braised Oso Bucco
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Serves 4 to 6 Ingredients: 6 to 8 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone Valrhona cocoa powder All-purpose flour for dre[...]
March 1st, 2010 - 5:19 pm § in Dressings/ Sauces, Recipe
Chocolate Balsamic Dressing
From the Demo: Aphrodisiac Menu Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yield 1 cup Ingredients: ½ tbsp Dijon Mustard ¼ cup Chocolate Balsamic 1tbsp  Valrhona Cocoa ½ cup Salad oil (Grapeseed or Canola) 1tbsp  Honey Salt and Pepper to taste Preparation: Mix mustard, [...]
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[...]
Pistachio Crusted Venison Tenderloin over Blueberry Chocolate Sauce
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: Venison tenderloin 1 tsp Fine Sea Salt ½ tsp Cracked Black Pepper 6 tbsp Olive Oil ½ cup Pistachio Toasted & Grounded ½ cup Bread Crumbs Unseasoned 1/3 cup Dijon Mustard 1 oz Unsalted Butter ¼ cup[...]
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[...]
Oaxacan Black Mole
From the demo: Day of the Dead Foods Recipe Courtesy of Maite Gomez-Rejon, ArtBites Serves 8 ½ pound chile mulato (about 10) ½ pound chile ancho (about 10) ½ pound chile pasilla (about 10) ¼ cup sesame seeds, toasted ½ cup peanuts, without skin ½ cup raisins ½ cup apricots ½ cup pecans ½ cu[...]
October 30th, 2009 - 10:44 am § in Events, Information
Day of the Dead is this Weekend! Get Your Supplies TODAY!
Mark your calendars for tomorrow’s popular Day of the Dead FOODS demo! It’s free, and you’ll get plenty to taste and recipes too! If you plan on celebrating Day of the Dead Sunday, November 1st (November already?!?!), and are interested in making and decorating Sugar Skulls- then [...]
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[...]