Customers too full for dessert? Not when the menu highlights splurge-worthy chocolate. Entice guests to induldge their sweet tooth with one of these chocolate-laden recipes —and visit www.chefmagazine-digital.com for more ideas.
by Lacey Griebeler
BITTERSWEET CHOCOLATE SOUFFLÉ
Michael Maddox, chef/co-owner, Le Titi de Paris, Arlington Heights, Ill., www.letitideparis.com; wine pairing by Marlene Rossman Yield: 2 servings 1/3 c. pear purée 1 T. extra bitter cocoa powder 1 T. créme de cocoa 1/2 c. egg whites, room temperature 1 t. sugar Powdered sugar, for serving Method (1) Preheat oven to 350˚F. Coat 2 8-oz. ramekins with butter and sugar. (2) Mix pear purée, extra bitter cocoa powder and créme de cocoa. (3) Whip egg whites until soft peaks form. Add sugar to egg whites, then fold in pear and chocolate mixture. Pour into prepared ramekins. (4) Place in oven for 12 minutes. (5) Dust with powdered sugar before serving. Or serve with raspberry or chocolate sauce.
MILK CHOCOLATE AND RASPBERRY BAR
Richard Cusick, CEPC, technical advisor, Barry Callebaut Chocolate Academy, Chicago, www.barry-callebaut.com; wine pairing by Marlene Rossman Yield: 12 portions 8 oz. Callebaut Dark Chocolate Strong 70-30-38NV Milk Chocolate Mousse (recipe follows) Raspberry Purée (recipe follows) Fresh raspberries, for assembly Method (1) Pre-crystallize the chocolate (directions on package); spread thin layer onto plastic cover. Once set, cut chocolate into 3” by 1” pieces. (2) Press chocolate between 2 metal sheets to prevent warping. Let set for at least 4 hours. (3) To assemble, place small amount of Milk Chocolate Mousse in center of serving plate to anchor dessert. Place 1 chocolate piece; pipe small balls of Milk Chocolate Mousse on top. Place a second piece of chocolate. Spread a thin layer of Raspberry Purée on top of the chocolate. Cover sauce with fresh raspberries; top with final chocolate layer. Drizzle some Raspberry Purée on plate for garnish.
Wine pairing: Levendi Cabernet Sauvignon “Symphonia” 2005 (California)—a deep, rich fruit bomb—will create a symphony of flavors with the soufflé.
Milk Chocolate Mousse 7 oz. Callebaut Chocolate Mousse Mix 8 oz. milk Method (1) Combine mousse mix and milk in mixing bowl; mix at high speed for 5 minutes with a wire whip. Place in refrigerator, covered, for at least 2 hours. Place in piping bag when ready to plate. Raspberry Purée 2 pints fresh raspberries 2-3 oz. sugar Method (1) Combine raspberries and sugar in small sauce pan, and bring to boil. Continue to boil for 2-3 minutes, stirring, or until mixture is thickened. Cool, and reserve. Wine pairing: The luscious Prix White Riesling Reserve 2007 (California), with flavors of apricots and lemon pie, will highlight the sweet/tart flavors of the raspberry purée.
07.09.2009 10:15 CM14617_0809.pdf August 2009
AMERICAN EGG BOARD