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'chocolate fantasia' help

post #1 of 8
Thread Starter 
good day chefs,
i need an 'over the top', 'fall down on your knees', 'make them beg for more' chocolate dessert for a local fundraiser in town. all the restaurants compete for a good cause and since i am the new food productions manager for the deli of our brand new 15,000 sq. ft. natural foods store( whole foods style, but on a more grassroots level) as we use local farmers, ranchers and any other local organic products, i would really like to win this for the store. this year's theme is 'tropics of chocolate'..so would you give it up? give me your bestest dessert or idea....i was thinking about a 'tropical rainbow' with each color being a different tropical flavored tart such as kiwi for green, mango for yellow, papaya for orange, etc. maybe in an oreo cookie coconut tart shell(would that even work?) and at the end of the rainbow would be a pot o gold..or in this case chocolate! so thanks for any ideas or suggestions...tropical beignets? the tart thing may end up being too labor intensive, so perhaps something simplier...oh, i have to have a showpiece dessert and also sample pieces for about 1000...again, thanks all..have a day off and i'll be hitting the slopes...yipee! hope your day is going well
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 8
Am I wrong ? but you did say natural food store. That leaves out OREO pie shells, as well as a lot of other things, you are really limiting yourself if this is the way your going.
CHEFED
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CHEFED
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post #3 of 8
make a tart.

vanilla shortbread pastry. dark chocolate rumballs with candied orange and walnuts inside them. (put the rumballs in the tart) and then cover the lot with white chocolate. flavour the white chocolate with orange rind or pistaschios. refridgerate the tart then slice

chocoholics heaven. and when you cut the tart into slices the white/brown contrast will look amazing.
post #4 of 8
molten chocolate cake...







you could prolly go through several of those with ease, if not cupcakes were the craze a few years ago around here... you could prolly do a lot of fund raising with a smashing chocolate cupcake recipe...
post #5 of 8
Single Estate, name that farmer chocolate......emphasize the qualities of each, much like fine wine, good chocolate has flavor profiles within the pure product.

Chocoholics would really appreciate it, but for 1000 of your closest friends and a whiz bag budget....hmmmm

competition would be one thing and a scaled back version for the multitudes....gonnna think on that one.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 8
Going along with the single estates chocolate ideas, how about doing three chocolate mousse forms, each using a different estate chocolate. Each mousse is accompanied by a different condiment depending on the locale of the chocolate.

For example, using the Michel Cluizel products

Venezuela Single Estate chocolate mousse in a chocolate cylinder, atop a bruleed banana sable crust

Madagascar Single Estate chocolate mousse "hemisphere" with chocolate curls, atop a sliver of Madagascar vanilla panna cotta

Papua New Guinea Single Estate chocolate mousse "bar" with a chocolate glaze, with marinaded pineapple slices.

To reduce the complexity you can always reduce the number of elements in the dish.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #7 of 8
Thread Starter 

chocolate fantasia

thanks to all who replied.the molten chocolate cake, while absolutely divine, has been done to death around here..plus, i don't know how i could heat it on site and serve it like it deserves. i really like the idea of using/promoting organic chocolate and the 3 different mousse cakes..any recipes or links to recipes for that?..maybe a ginger mousse too, or a dagoba chocolate with lavender mousse cake..like the idea of tropical condiments to accopany them as well...rum ginger ice cream maybe?..can you expand on these recipes? also, i am totally unfamiliar with any of the chocolates you speak of...single estate.do they 'handle' any differently? can i buy them in bulk..sure they are pricey as what isn't that's any good?..as for the oreo cookie crust idea ed, there are many products which are available now...newman's own is just one brand.i know i am somewhat limiting myself, but its the store i am promoting, and their products. i have never had to work with totally purely organic or natural products before, and it has been a good lesson, one that takes time..lots of great natural products out there but some just taste like cardboard...again, if we can keep this ball rolling with your help, i would greatly appreciate it..thanks again...guess what i'm asking for is very specific recipes
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 8
The single estate chocolates all have a different flavour, but they all handle like any good couverture or a mod/high cocoa content dark chocolate (70%). I'm afraid I only know of the small quantity chocolates sold in regular stores (which would make it insanely expensive). However, Valrhona has a very good selection of high-quality chocolate selections using beans from various parts of the world and in commercial pastry quantities.


Not advocating this page, but it does have a relatively complete list of the Valrhona products and the prices are about par for what I expect to pay for those products. I enjoy the chocolate/ginger combination so I'm sure your ideas will be great as well.

Valrhona Chocolate - Guanaja, Caraibe, Manjari, Caraque, Le Noir Gastronomie, Valrhona Cocoa Powder, more…

I'll dig up my recipe for a nice mousse for you when I get home.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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