CHOCOLATE FANTASY

Submitted by Vincent Sanzotti, Executive Chef and Heather, Witman, Pastry Chef, St. Clair Country Club, Pittsburgh, PA

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

A chocolate tasting trio composed of Chocolate Obsession (a flourless dense chocolate brownie on a brown sugar cookie dough base), Chocolate Mousse Napoleon (layers of chocolate tuile and piped chocolate mousse) and a Chocolate Malted Float. Makes 10 portions

Chocolate Obsession
Chocolate Obsession Top Layer:
Amt Ingredient
4 oz. semi sweet chocolate
4 oz. unsalted butter
2 oz. granulated sugar
4 oz. whole eggs*

Procedure:
• Melt the chocolate and butter over a double boiler.
• Combine the sugar and eggs in a mixer on medium speed.
• Add the melted chocolate; blend together well.
• Portion 1.5 to 2 oz. of mixture onto a flexi-mat.
• Bake at 325 degrees for 10 to 12 minutes.

Brown Sugar Cookie Dough Base:
Amt Ingredient
5 oz. unsalted butter
5 oz. light brown sugar
2.5 oz. egg yolks*
10 oz. all-purpose flour
3/4 tsp. salt

Procedure:
• Cream the butter and sugar together in a mixer.
• Add egg yolk and incorporate well.
• Add flour and salt, blend until combined.
• Roll the dough out to 1/4î thick and cut in desired shape.
• Bake at 350 degrees for about 12 to 15 minutes until golden in color.

Chocolate Mousse Napoleon
Chocolate Tuile Paste (for Chocolate Mousse Napoleon):
Amt Ingredient
4 oz. butter
4 oz. powdered sugar
4 oz. egg whites*
4 oz. cake flour
1 oz. cocoa powder

Procedure:
• In a mixer, cream the butter and powdered sugar together.
• Add the egg whites and incorporate well.
• Add flour and cocoa and blend together well.
• Using a stencil shape of your choice, smooth the batter onto a Silpat mat.
• Bake at 350 degrees until browned, about 5 to 7 minutes.

Chocolate Piping Mousse
(for Chocolate Mousse Napoleon):
Amt Ingredient
2 oz. egg whites*
3.5 oz. egg yolks*
1.5 oz. Grand Marnier Liqueur
10 oz. milk chocolate
2.5 gelatin sheets
18 oz. 40% cream

Procedure:
• Combine the whites, yolks and Grand Marnier in a stainless steel bowl and heat over double boiler, whipping until ribbons form.
• Melt the chocolate over the double boiler while the egg mixture cools slightly.
• Bloom the gelatin by placing it enough water to cover for a few minutes.
• Melt bloomed gelatin into the egg mixture, then gently fold in the chocolate.
• Whip the cream to soft peaks and fold into chocolate and egg mixture; stir while cooling.

^* One medium yolk or one white is equal to one ounce. A large egg is considered 2 ounces.

CHOCOLATE MALTED DRINK
Amt Ingredient
1/2 vanilla bean
1 cup 40% cream
1 cup whole milk
1/2 cup sugar
1/2 cup egg yolks
1/4 cup Ovaltine drink mix
4 oz. milk chocolate, melted
As needed half-and-half

Procedure:
• Scald the vanilla bean and cream.
• Mix the sugar and yolks together until well incorporated.
• In the meantime, scald the milk and cream, then whisk in the yolks and sugar.
• Return to boil, stirring constantly until thickened (remove from heat as soon as it boils).
• While still warm, add the Ovaltine and melted milk chocolate to the crËme anglaise; stir in until blended.
• Add half-and-half until mixture is desired ìmalted drinkî consistency.

Chocolate Ice Cream
(for Chocolate Malted Drink):
Amt Ingredient
1.5 oz. egg yolks
4 tbsp. sugar
1 cup whole milk
1/2 cup + 2 tbsps. sugar
1.5 oz. Tanzanie chocolate, melted
1.5 oz. cocoa powder
1.5 oz. 40% cream

Procedure:
• Mix the sugar and yolks together until well incorporated.
• In the meantime, scald the milk, then whisk in the yolks and sugar.
• Return to a boil, stirring constantly until thickened (remove from heat as soon as it boils, then pour into a cool container to stop the cooking process).
• Add melted Tanzanie chocolate and cocoa powder; blend well together.
• Add cream
• Allow the mixture to cool, then freeze in ice cream freezer.