Trio Of Desserts

Shellfish festival gala dinner dessert plate. That's three desserts per plate times 450 people equals 1350 mini desserts by three amazing pastry chefs.

Top: Lemon macaroon with lemon cream filling
Right: raspberry swirled cheesecake on graham crust with raspberry buttercream and fresh raspberry
Left: blueberry tartlet with white chocolate ganache, chantilly cream, and chocolate garnish
Salted caramel sauce.

Tuxedo Strawberries

Strawberries are delicious. Chocolate is delicious. There is something about pairing strawberries and chocolate that not only makes them double delicious but super luxurious as well. Especially when done well. You an charge a great deal of money for a feed of chocolate dipped strawberries. Not only are the great on their own, but they can be used as an elegant decoration for a variety of desserts. Tuxedo strawberries are one of the fancier versions of chocolate covered strawberries and are easier to make than they may look. I made some the other day to decorate a flourless chocolate torte.

Begin with strawberries that are well washed and dried. You can use any size you wish, just choose firm, blemish-free berries. I like it when stems are still attached, which also makes them easier to dip. If they don't have stems you can stick a toothpick in them for dipping. Begin with white chocolate and dip the entire strawberry (save a little bit at the top) in it. Then allow the chocolate to set - you can set them on a sheet tray, but the chocolate will pool around the bottom of the strawberry so keep that in mind. A wire rack is better to allow the excess chocolate to run off. Properly tempered chocolate will set quickly, but the strawberries can be chilled to speed up the process. Once the white chocolate is set, dip the sides of the berries at an angle into dark, milk, or semisweet chocolate to create a suit appearance. Use a toothpick or plastic bag to add three buttons. Allow to set again before using.

Some tips for the chocolate: use the best quality you can find, melt it properly, place it in a narrow, deep bowl for easier dipping and stir in a small amount of oil if needed to thin it out slightly,

Layered Chocolate Birthday Cake

This is the chocolate birthday cake I made for my brother for his birthday today. He didn't really have any requests, but he loves chocolate, so I stuck with the chocolate theme.
This cake consists of my signature chocolate cake recipe baked in two eight inch round cake pans, each sliced in half horizontally. Each layer is filled with my basic chocolate fudge frosting. The entire cake was frosted with two tones of chocolate fudge frosting - one light and one dark, and then I used a frosting comb to go around the cake to show the two tones of frosting. I then glazed the cake in dark chocolate mocha ganache. I added some caramelized white chocolate crumb around the base of the cake, and made a light cocoa icing to pipe some borders and the message. 

It was extremely hot and humid while making this cake, so the cake was extra moist and dense and I had trouble with the icing sliding, but although it may not look perfect, it was super moist, chocolaty, fudgey, and delicious!!!

Caramelized White Chocolate

If you have never tried such a thing you are seriously missing out. It's not your fault, it has not become mainstream yet. I myself only tried it a few months ago; but one spoonful and I was hooked! Caramelized white chocolate is just as it sounds - you heat some white chocolate either in the oven or in a frying pan over low heat, stirring occasionally, until it turns golden brown. It should look like the color of peanut butter. When the chocolate melts like this is does become somewhat chalky or lumpy but it can simply be blended smooth. The first time I made it I did not bother blending and I ended up with something like caramel with skor bits in it. The mixture will harden but if you blend in some cream it stays fairly smooth. Blended in cream cheese is really good too, and a little sea salt really helps to balance out the flavor.

I used to say I didn't like white chocolate, that it wasn't even true chocolate. But now, I'm a convert. Like, why do they not sell this in bar form??

My first attempt - kinda lumpy but so tasty

My second attempt was much smoother

Blueberry White Chocolate Cake

White Chocolate Cake Batter + Blueberries + Raspberry Pastry Cream + Sugared Ginger Crunch + Dark Chocolate Sauce + Caramel Spiral

The cake is a simple white chocolate cake batter poured into a ramekin, sprinkled with blueberries, and then baked until firm on the outside but still soft and moist on the inside.

The raspberry pastry cream is just as it sounds and lends a pretty pink color. It is underneath the cake.

The sugared ginger crunch is candied ginger stirred into a basic caramel brittle.

The dark chocolate sauce consists simply of dark chocolate and cream, melted together until silky and smooth.

And the caramel spiral is one of my signature pastry garnishes.

Chocolate Banana Nut Dessert

Here is a plated dessert featuring more components I was trying out for upcoming competitions. I must use dark and white chocolate, at least one fruit, and at least one nut. The plate must also feature a sauce and a garnish. Here are the components:

• Dark Chocolate Cake Base
• Brown Butter Dark Chocolate Pave
• Raspberry Banana White Chocolate Ganache
• Peanut Tuile Spiral and Cup
• Banana with Nougatine
• Dark Chocolate Peanut Truffle
• Cinnamon Banana White Chocolate Emulsion

Maple Pecan Brownie Bomb

Maple Pecan Brownie
1/4 cup unsalted butter
scant 1/4 cup dark cocoa powder
1 large egg
1/3 cup maple syrup
1/2 cup all-purpose flour
1/4 cup chopped pecans
1 Tablespoon maple syrup

Spiced Dark Chocolate Mousse
85 grams dark chocolate chips
1 Tablespoon dark cocoa powder
37 grams unsalted butter
3 large eggs, separated
37 grams granulated (white) sugar
2 teaspoons chocolate chili powder

Caramel Crunch Candy
1/4 cup granulated (white) sugar
1/4 cup water

Caramel Web
2 Tablespoons granulated (white) sugar

White Chocolate Maple Ganache
1/4 cup white chocolate chips
scant 1/4 cup whipping cream
1 Tablespoon maple syrup

Begin with the BROWNIE. Preheat oven to 350◦F. Grease two small (four inch) fluted tart pan or similar mold.
Melt the butter and cocoa over low heat. Beat the egg, then beat in the maple syrup. Whisk in the cocoa mixture, then the flour and nuts. Spoon batter into prepared pans. Bake for 15 minutes, cool slightly, unmold, then poke lightly with the tines of a fork. Pour a little extra maple syrup over top and allow the brownies to absorb it. Cool completely.

Move on to the MOUSSE. Melt the chocolate, cocoa, and butter in a bowl over a pan of just simmering water. Meanwhile, whisk the egg whites until soft peaks form, then whisk in the sugar until stiff peaks form. Gently whisk in the egg yolks. Mix the chili into the chocolate mixture, then whisk this into the eggs. Chill until set, or chill in the freezer to speed up the process.

Next make up the CARAMEL CRUNCH CANDY. Put the sugar and water into a small saucepan over low heat until mixture hardens. Stir it to form separate chunks, then set it aside to cool slightly.

For the CARAMEL WEB heat the sugar over very low heat until it is melted and golden. Set aside to cool slightly until barely cool enough to handle. Once cool, pull off long, thing strands. 

Meanwhile, make the WHITE CHOCOLATE MAPLE GANACHE by heating the chocolate and cream in a bowl over a pot of barely simmering water until melted and smooth. Stir in the maple syrup, then set aside to cool and thicken slightly.

To assemble: Spread some chocolate mousse on a plate in the shape of a star. Place the brownie in the center. Drizzle the entire plate with the ganache. Garnish with the candy. Place the caramel web strands on top of the brownie to form a nest. Garnish with additional pecans if desired.

Chocolate Covered Strawberries

I prepared some chocolate covered strawberries today to use as a garnish for a dessert for Valentine's Day tomorrow. It can be a bit difficult to get fresh strawberries at this time of year, however these strawberries were easy to find and taste quite fresh and sweet. Strawberries seem to be jumbo-sized now compared to what I remember getting years ago (some of these strawberries are closer in size to an apple!), but that makes them perfect for dipping! Chocolate covered strawberries are very quick and easy to make, but they  give a professional-looking touch. They add a real aspect of elegance to any dessert, and they are also great by themselves.
To prepare these strawberries, I washed them, patted them dry, and trimmed a few of the leaves. Then I dipped them each directly into a pot of melted semi-sweet chocolate and gently swirled them to coat. I placed them on a tray lined with parchment paper, and let them chill in the refrigerator for ten minutes. Then I melted one ounce of white chocolate, put it into a plastic bag, cut a tiny hole in the corner, and drizzled the chocolate over the strawberries. You can also just use a fork to do this, but I find you have more control using a plastic bag. I let them set in the fridge again.
I left the strawberry in the middle uncovered because I figured once it was dipped in chocolate, you wouldn't be able to tell that it is actually heart-shaped. It is a little hard to see at this angle, but I think the store tried to include one heart-shaped strawberry in every package for this week!