By Marcel Desaulniers
He's the champion of chocolate. The king of cocoa. The guru of ganache. he is Marcel Desaulniers, award-winning cookbook writer and chef-owner of Williamsburg, Virginia's popular eating place, The Trellis. And he is again with an entire new number of festive recipes that flip any day right into a vacation in Celebrate With Chocolate.
Whether you will want a romantic cake for 2, a "Big-Ass" cake for twenty, cookies, pies, or something in among, Marcel will exhibit you how. In Celebrate With Chocolate, he's taking you to the outer limits of the chocolate universe, with over-the-top combos which are strangely uncomplicated to make.
Want whatever that towers over traditional chocolate deserts? try out Marcel's "She Ain't Heavy" Chocolate Cake, which stacks 3 layers of extravagantly gentle, cocoa-saturated cake, all covered with a delicate cocoa icing. Or for a lunchtime favourite grew to become candy deal with that satisfies any baby from three to 103, simply pour a pitcher of milk and take a look at the Chocolate Peanut Butter and Jelly Sandwich Cookies. no matter what you're making, with Marcel's assistance, this e-book will hold your ever-growing fan membership happy.
No vacation is needed to Celebrate With Chocolate with Marcel Desaulniers. simply have a real love of chocolate. do not we all?
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Extra resources for Celebrate with Chocolate: Totally Over-the-Top Recipes
Get rid of the chocolate and continuously stir with a rubber spatula till the chocolate is totally soft and freed from lumps, approximately 30 seconds. eliminate the tarts from the freezer. donning a couple of disposable vinyl (or latex) gloves, separately submerse the brownies within the tempered chocolate (moving fast so the melted chocolate doesn't stiffen), then position the chocolate-coated tarts at the parchment-lined baking sheet. move any ultimate tempered chocolate to a small plastic zippered bag. Snip the top from a backside nook of the bag. Pipe a small volume of chocolate in a zigzag trend excessive of every truffle. enable the bittersweet chocolate coating at the cakes to harden at air-conditioned room temperature (68° to 78°F) (or within the fridge) earlier than serving. THE CHEF’S contact The provenance of the White Russian cocktail is illusive. instead of concoct an apocryphal historical past for this scrumptious beverage, i'd like to cross on my favourite recipe for acknowledged drink: 2½ oz top class vodka, 1½ oz Kahlúa, and 1 ounce heavy cream poured right into a double outdated glass packed with ice, and stirred. rather than a tablespoon to degree the ganache for the brownies, you'll use a degree #70 ice cream scoop. a gentle dusting of unsweetened powdered cocoa sprinkled onto the muffins ahead of the bittersweet chocolate coating has firmed will be an agreeable of entirety. The White Russians will be held at room temperature for a number of hours ahead of serving. when you are no longer making plans to serve the tarts at the day that they have been ready, i'd recommend refrigerating in a tightly sealed plastic box for as much as three days. eliminate the tarts from the fridge 2 to three hours ahead of serving. CHOCOLATE-IN-PARADISE TOASTED ALMOND BARK an easy sweet that’s excellent for vacation present giving. ⅓ cup dried apricots, minimize into ¼-inch items ⅓ cup dried mangoes, minimize into ¼-inch items ⅓ cup dried papayas, lower into ¼-inch items ⅓ cup dried pineapples, lower into ¼-inch items 1½ cups entire toasted almonds 12 oz semisweet baking chocolate, coarsely chopped and melted (see pages 20–21) MAKES 1¾ kilos Line a baking sheet with aspects with parchment paper. mix the dried fruit in a small bowl. position the almonds in a wide bowl. Pour the melted chocolate over the almonds and use a rubber spatula to mix. move the chocolate and almond combination to the coated baking sheet. Use a rubber spatula (or an offset spatula) to unfold the combination as frivolously as attainable right into a rectangle nearly 8×12. Sprinkle the dried fruit uniformly over the full floor of the chocolate and almond mix. Use the fingers of your arms to softly press the fruit into the chocolate. hide the baking sheet with plastic wrap and refrigerate until eventually the bark is tough, approximately half-hour. eliminate the baking sheet from the fridge and move the bark to a slicing board. Use a cook’s knife to chop the bark into items the scale you will have. Refrigerate in a tightly sealed plastic box. THE CHEF’S contact this easy sweet used to be the hit of our “hands-on, no-holds-barred, all-chocolate cooking type” on the Mauna Lani Bay resort at the island of Hawaii for the Cuisines of the solar held in July 2001.