CHOCOLATE CLASS RECIPE Notes

“I am continually testing new ways for you to enjoy the recipes you learn in your chocolate class in response to new chocolates on the market, new equipment, and questions asked during class. Check below for additional notes on your recipes. Enjoy!” — Chef Zach

1. THE classic French TigrÉ MINI cake

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2. THE FAMOUS FRENCH “MI-CUIT”

• You can make the recipe ahead and bake later! Once the batter is divided among the rings, carefully place a piece of plastic wrap over the top of the rings (being careful not to crush the edges of the parchment strips) and place them on their baking tray in the refrigerator (this can be several hours ahead of time). One hour before baking, set the tray out to come to room temperature. Bake per the recipe.

3. THE BEST DARK CHOCOLATE TRUFFLE

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4. philippe conticini’s DARK CHOCOLATE MOUSSE

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5. THE EASY AND ELEGANT chocolate tartLET

6. THE WHITE CHOCOLATE CHANTILLY MOUSSE

• If you are serving the mousse in an individual serving glass or bowl, you can omit the gelatin and its water. The mousse will be a slightly different texture but still nice and creamy. For between cake layers, the gelatin provides better support.

7. THE CHOCOLATE ROULADE & Yule log

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8. THE CHOCOLATE SOUFFLÉ

For the TWO 10-oz ramekins:

• The soufflé performs very well with the quantity of chocolate between 2 ounces (60 g) to 2 3/4 ounces (80 g), depending on the intensity of chocolate you prefer.

• If the chocolate you have chosen makes the soufflé less sweet, add 2 teaspoons of organic cane sugar to the milk while warming it.

• Add 3/8 teaspoon of cream of tartar (found on the spice rack at the supermarket) to the egg whites along with the sugar before beating. This will ensure your egg whites do not risk breaking down.

• If a soufflé has cooled and fallen and is still at room temperature, you can rewarm it in the oven and it will puff again (although not as high). Preheat the oven to 350F (175C) and bake until puffed (12-15 minutes). Note that the soufflé will be slightly drier on the inside and not as creamy, but can still be enjoyed with a little Chantilly cream or crème anglaise.

  You can also use four 8-oz ramekins for a slightly smaller dessert and increased servings: Use 8-oz ramekins 3.5” wide x 2.5” tall and increase the ingredients by 37.5%. Please contact Chef Zach for the updated ingredient measures.The baking time will remain the same.

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