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 been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
I have to say it never occurred to me that such a unit would exist until I was working at one of my companies events and they had a catered breakfast in which the caterers would cook omelets to...
WARNING!!! Want to lose your money? Welcome to Italian Chef Academy! If you read this message before choose the school,please close their website and forget you've ever seen it - I wish somebody...
by 11 dollars, i can enjoy the wine better I really like drinking the wine but i don’t like the wine really cold, so I don't like to store it in the refrigerator. When I received the wine...
the probe features big digits on a LCD screen and has simple buttons as well as a long tip. I love how fast it reads the temperature! It definitely takes 5 seconds or less consistently. I've used...
Death by Triple Chocolate Ganache Cake
Gear mentioned in this thread:post #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
- › Need 3 New Knives and accompanying stones (preferrably with an... 2 hours, 4 minutes ago
- › Perfect soft mash for service. 2 hours, 23 minutes ago
- › Can I substitute ground ginger for fresh? 2 hours, 30 minutes ago
- › online sources for restaurant equipmen 4 hours, 14 minutes ago
- › Hollow Edge or Regular Chef's Knife? 4 hours, 32 minutes ago
- › First Kitchen Management Position, need help! 6 hours, 38 minutes ago
- › Economic & inspiring lunch ideas for teenages 6 hours, 42 minutes ago
- › Plastic Wrap Question, Please` 7 hours, 1 minute ago
- › What did you have for dinner? 7 hours, 8 minutes ago
- › why are bananas brown instead of yellow? 7 hours, 18 minutes ago
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Orange Coast College Culinary Arts by nikimouse311
- › Lincoln Culinary Institute - Culinary Training by PRChef561