-          Chocolate sweet dough:

-          In a mixer with the paddle attachment, mix well 7 oz butter with 3 oz of powdered sugar until creamy.

-          Add one by one 5 eggs mix well.

-          Add 11 oz All Purpose flour, 3 oz almond powder, 1.25 oz cocoa powder and 0.25 oz baking powder.

-          Mix well refrigerate 4 hours.

-          Roll the dough to ¼ “, cut in heart shapes then cut half of the hearts the center with a smaller cutter.

-          Bake at 350° for 15 minutes.

-          Once cooled, sandwich the cookies with raspberry marmalade.

-          Decorate the top with chocolate or powdered sugar.

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Raspberry jelly:

-          Bring to a boil 1 cup of raspberry puree with 4 oz of sugar.

-          Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree.

-          Place in flexi molds and freeze.

Chocolate raspberry mousse:

-          Whisk 8 yolks with 6 oz of sugar.

-          Bring to a boil 2.5 cups cream with 1.5 cups of raspberry puree.

-          Temper the yolks mixture, blend in the cream then cook to the “nappe”.

-          Add 8 gelatin sheets then 10 oz of 75% “Los Rios” chocolate.

-          Fold in 1 Qt of whipped cream.

-          Fill the molds half way, place a frozen jelly in the center then fill top the top with mousse.

-          Place in the freezer until hard.

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-          Whisk 10 egg yolks with 6 oz of sugar, set aside.

-          Bring to boil 4 cups of heavy cream, 1 split vanilla bean, a cinnamon stickand 2 ea chipotle peppers.

-          Temper the egg mixture with part of the cream, pour into the boiling cream and cook to a “nappe”.

-          Strain the mixture into a bowl, return the peppers to the strained mixture.

-          Add 10 oz of 75% “Los Rios” chocolate, let melt then mix well with a hand mixer, strain again.

-          Pour into cups, place in the refrigerator at least 4 hours.

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

Starting tomorrow at noon we have Chocolate Valentine’s with Republica del Cacao in the test kitchen, and four hours of Gold Leaf decorating demonstrations at the front of the store with Easy Leaf!

See you here!

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

-          Add 7 oz of chocolate 75%, pass thru a sifter, then fill the glasses 1/3 of the way

For the tiramisu:

-          Whip 12 oz of whipping cream with 3 oz of powdered sugar

-          Add slowly 8 oz of mascarpone cheese

-          Flavor with rum, Kailua and amaretto if desired

-          Fill the glass, decorate with gruee of cacao

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For the dacquoise:

-          Mix 4 oz powdered sugar with 4 oz of, hazelnut powder

-          Whisk 10oz of egg whites with 1.5 oz of sugar until peak, then add 1.5 oz of sugar at the end

-          Fold in the dry mix slowly and gently

-          Bake at 345ºF for 8 to 10 minutes, let cool

For the buttercream:

-          Bring to a boil 8 oz of sugar with 1.5 oz of water

-          In the same time, whisk 6 oz of egg whites

-          When the whites are at peak, pour in the hot sugar and whisk until cool

-          Add in 20 oz of unsalted butter while whisking, then add 6 oz of melted chocolate, reserve

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-          In a mixer, blend 12 oz of butter with 18 oz of sugar, cream

-          Add 4 eggs one at the time, scrape the side of the bowl

-          Add 3 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder and a pinch of salt, mix well

-          Add a mixture of ¾ cup of cocoa powder previously  mixed with ¾ cups of hot water

-          Then add 1 tbsp of vanilla extract with 1 cup of sour cream

Scoop into paper lined muffin tin, add a mint patty on top and bake at 350ºF about 20 minutes.

After cooling, pipe your favorite ganache icing flavored with mint extract if desired.

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• Place in a robot-coupe, 8.5oz of almond meal with 15.5oz of powdered sugar, add 1.5 oz of cocoa powder, sift.
• In a mixing bowl, whisk 7oz of egg whites with a pinch of cream of tartar, add 2 oz of sugar and 5 drops of red food color.
• Mix 1/3 of the egg whites with the almond mix then the rest of the whites.
• Pipe small balls of batter on a silpat, let outside 20 to 30 min.
• Bake at 320F 8 to 10 min.

Honey ganache

• Bring 17.5 oz of cream to a boil, add 7oz of good honey.
• Pour over 35 oz of chocolate, mix well.
• Add 10.5 oz of soft butter, mix and reserve, fill the shells of macaroons.

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• 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 can be hand dipped in couverture then dusted with powdered sugar.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

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 to the heat to “dry” the paste.
• Add 6 to 8 eggs in 3 stages.
• Pipe on parchment paper and bake at 400F for 20-25 min.

Chocolate ice cream

• Bring to a light boil 2 cups of milk and 2 cups of cream previously infused with fresh lavender flower.
• In a bowl, whisk 8 egg yolks with 5 oz of sugar.
• Cook to a “nape”, add 7 oz of chocolate and 2 oz of honey, mix well and strain.
• Process in an ice cream maker.

Chocolate sauce

•  Boil 2 cups of half and half  with 3 oz of sugar.
• Add 12 oz of chocolate and stir well.
• Serve warm.

Purchase items in BOLD in-store at Surfas or online at Culinary District!