Panforte di Siena with Chocolate and Rum Raisins

As I type this I am still munching on more of this goodness that i baked about two weeks ago now. This Holiday pastry is a “bread” in as much as “short bread” is bread. It’s a delicious, nutty, spicy and chewy candy almost more reminiscent of Spanish turron than a bread or cookie. WhateverContinue reading “Panforte di Siena with Chocolate and Rum Raisins”

Pierre Herme’s Awesome Rich Chocolate Cake

Pierre Hermè makes desserts with flavors that really pop. If it is a fruit dessert then it sure tastes like that fruit. If it’s a rose litchi macaron then it is the essence of the flower and the tropical fruit.  His book on chocolate desserts with Dorie Greenspan is a classic and I’ve been cookingContinue reading “Pierre Herme’s Awesome Rich Chocolate Cake”

Pear, Caramelized Genoa Bread, Chocolate Veil

Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an excellent teacher. He has 3 books and I got a hold of two of them so far, Elements of Desserts and Frozen Desserts. While I have many high end, modernContinue reading “Pear, Caramelized Genoa Bread, Chocolate Veil”

French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup

I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template and making parts of a recipe. The book I am talking about is of course the French Laundry Cookbook. This lovely plate of confections is based on the recipe for ChocolateContinue reading “French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup”

Alinea: Chocolate, warmed to 94 degrees

From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds a bit boring. Boring, though, this recipe is not! Without waxing with no end about the nuances of this dish I have to say that this dessert from Alinea isContinue reading “Alinea: Chocolate, warmed to 94 degrees”

Candied Apple, Bacon, Brown Butter, Coffee and Maple

These  ingredients cannot be more complementary. They are delicious on their own and they work great together in a dessert. This dish has been in the works (i:e I first thought about it) about a year ago in Jacksonville, FL. I was working on a project there and a friend of mine mentioned he hadContinue reading “Candied Apple, Bacon, Brown Butter, Coffee and Maple”

“Kit Kat”, Chocolate Gelato, Peanut and Coconut

This dessert tasted great. The flavors worked perfectly. It had some very nice textures. If only that coconut foam cooperated, it would’ve looked as good as I had planned as well. At some point I wanted to also include a banana component in this dish but I did not have the proper ingredients, so no banana.Continue reading ““Kit Kat”, Chocolate Gelato, Peanut and Coconut”

French Laundry: “Banana Split” – Poached Banana Ice Cream, White Chocolate-Banana Crepes and Chocolate Sauce

A classic flavor presented in a very untraditional and delicious way, classic Thomas Keller. Here we have sweet crepes, filled with a mixture of white chocolate and poached pureed bananas. I poached the bananas in a mixture of cream and milk until soft. The poaching liquid is then used to make a custard base forContinue reading “French Laundry: “Banana Split” – Poached Banana Ice Cream, White Chocolate-Banana Crepes and Chocolate Sauce”