My husband and I went to a local steakhouse in our area called Stoney River. For desert we ordered the larges most decadent piece of chocolate cake I ever ate. It was called the "Triple Layer Chocolate Ganache Cake." It was huge, and it was delicious. Anyway, I was wondering if there were any pastry chefs out there that happened to know the break down of that special cake. I would love to make it. Unfortunately when you ask a waiter or waitress in establishments like that, they guard the recipes of their top selling products. Never understood that. I had learned from one of the biggest pioneers in Calebaut chocolate, and he gave up his secrets with no problems at all. Let me know if anybody at all has any details.
Related Forum Threads
- Mars Bar Cake - need a recipe pls... Last post on 6/20/10 at 9:00am in Food & Cooking
- Adapting German's Chocolate cake for bund pan Last post on 11/23/09 at 12:50pm in Pastries & Baking
- recipe for a Chocolate Eruption Cake Last post on 6/1/09 at 11:40am in Recipes
- Need info on chocolate mousse Last post on 5/20/09 at 12:01pm in Pastries & Baking
- convert to chocolate cake using cocoa powder Last post on 4/23/09 at 3:40am in Pastries & Baking
The Perfect Yellow Cake Recipe And Techniques
Last edited: 9/26/11
- Strawberry-Rhubarb ShortcakeLast edited: 5/15/16
- The Ultimate Adult Take on the "PB and J"Last edited: 5/8/16
- How To Make Ice Cream Without An Ice Cream MachineLast edited: 12/11/10
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
Death by Triple Chocolate Ganache Cakepost #2 of 24/11/10 at 5:56pmHi Stacien, I found your post confusing - you describe the cake as a death by chocolate with ganache layers- then ask for a 'breakdown' - but you have already 'broken it down' into its component parts yourself by describing it (a chocolate sponge (probably flourless with perhaps a chocolate film on the base) layered with ganache-(white, dark and/or milk))
You worked with someone from Callebaut so perhaps see their website www.callebaut.com for suitable ideas.
Quote:Originally Posted by stacien
Unfortunately when you ask a waiter or waitress in establishments like that, they guard the recipes of their top selling products. Never understood that. I had learned from one of the biggest pioneers in Calebaut chocolate, and he gave up his secrets with no problems at all. Let me know if anybody at all has any details.
The reason why alot of chefs don't give up their recipes to people they don't know is that most of them have worked damn hard to get them- through earning the respect of the chefs around them or through their own experimentation and also because some of these recipes are not theirs to give.
Personally, I think most chefs would pass on most recipes to dedicated workmates, a loyal customer or someone that they feel is genuinely interested in learning, but most don't give them out anyone who happens to ask-nor should they have to really.
Edited by cakeface - 4/11/10 at 6:16pm
- Death by Triple Chocolate Ganache Cake
- Strawberry-Rhubarb Shortcake
- › Hi - Aspiring Entrepreneur 1 hour, 26 minutes ago
- › TurboChef Fire 1 hour, 43 minutes ago
- › On the road 2 hours, 35 minutes ago
- › Help choosing some cutlery 3 hours, 41 minutes ago
- › how to price a catering job ? 5 hours, 32 minutes ago
- › Need a gun or press for bean paste and frosting. 5 hours, 44 minutes ago
- › Being paid commission as 1099 6 hours, 24 minutes ago
- › Commercial Kitchen Capacity 7 hours, 41 minutes ago
- › Looking for a good knife set. 8 hours, 21 minutes ago
- › How to deal with groups and (partial) no-shows? 9 hours, 46 minutes ago
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › How much u will buy this plate?
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream