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| Ingredients | Method |
|---|---|
|
Chocolate 55% 1# Butter 1# Sugar 6 oz. Coffee 12oz brewed Eggs 8 ea |
Melt margarine, chocolate and sugar over double boiler Transfer to 5qt w/paddle Add coffee Mix until cool Add eggs 1 at a time Bake at 300 degrees in waterbath |
| Ingredients | Method |
|---|---|
|
Pineapple juice 500g Orange juice 500g Passion fruit juice 75g Granulated sugar 100 g/tt Tahitian vanilla bean 1 ea Lemongrass stalks 5 ea |
Make vanilla sugar Strip, split and pound lemongrass on top of vanilla sugar Warm half the OJ and pineapple juice with pounded lemongrass stalks just to melt vanilla sugar Strain, season to taste and chill Freeze in shallow pan |
Yield: one half gallon
| Ingredients | Method |
|---|---|
|
Water 1 qt Granulated sugar 1 lb 12 oz Cornstarch 2.5 oz Water 4 oz Vanilla extract .5 oz Cocoa powder 6oz Bittersweet chocolate 6oz |
Bring the 2 quarts of water and the sugar to a boil Scale the chocolate and cocoa powder into a separate bowl Slowly pour the simple syrup over the chocolate mixture whisking constantly to form a simple ganache Make a sluree with the cornstarch, vanilla extract and eight ounces of water Return chocolate mixture to the heat and whisk in the sluree and bring mixture to a light boil over medium heat stirring constantly Cook until sauce thickens and starchiness is gone Strain and chill |