To love chocolate is to love Valrhona. Considered to be the best chocolate in the world, Valrhona has a line of impressive chocolates suited for every use and palate. From mellow and caramel-like milk chocolates to bold and complex dark chocolates Valrhona represents the pinnacle of chocolate making[...]
Posts Tagged ‘chocolate’
Caramel Banana Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Milk Chocolate Banana Ganache 500 g. (100%) Callebaut 823NV Milk Couverture 300 g. (60%) Fresh Banana, mashed 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream to boil. Remove from[...]
Passionfruit Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Passionfruit Dark Chocolate Ganache 500 g. (100%) Callebaut 811NV Dark Couverture 300 (60%) Passionfruit Puree 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream and puree to boil. [...]
September 6th, 2011 - 2:40 pm § in Information
Chocolate FAQs
What is Couverture? Couverture chocolate has at least 30% percent cocoa butter. This high ratio of cocoa butter to chocolate solids produces a chocolate that melts and tempers easily and has a pleasing mouth feel. Because of these properties, couverture chocolate is preferred for tempering, coating [...]
CABERNET HAZELNUT TORTE Recipe
From the demo: Eat Your Wine, recipe Courtesy of Chef Rachel Marie Yield: 1 – 9” Round Ingredients: Unsalted Butter, soft 6 oz (12 Tbsp) Granulated Sugar 2 ¼ C Eggs, large 6 Olive Oil 2 Tbsp Buttermilk 2 C All Purpose Flour 2 ½ C Cabernet Wine Flour ½ C Baking Powder 2 tsp [...][...]
S’mores Cupcakes Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Cupcake: 1 ½ cups graham cracker crumbs ½ cup flour 2 tsp baking powder ¼ tsp salt ½ cup butter, softened ¾ cup sugar ¼ cup brown sugar 2 large eggs 1 tsp vanilla extract ¾ cup milk 1 [...][...]
Chocolate Pecan Pie Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Crust: 1 ½ cups flour ½ tsp butter 2 tbsp sugar ½ cup butter, chilled 4 tbsp cold water Pecan Filling: 4 large eggs 1 cup corn syrup ½ cup packed brown sugar 3 tbsp melted butter 1 tsp [...][...]
Holiday Spice Beignets with Chocolate Filling Recipe
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 [...[...]
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[...]