Monday, January 26, 2004


new recipe?

today awesome altie and scca charter consumer member jim schulman of chicago sent me one of his favorite recipes, for a chocolate terrine.

it's sounds so incredible i'm just pasting it in here so you dear readers can go to town. if you like it, you can come to the consumer espresso lab at the scaa conference in atlanta this april and tell him. we're doing it together.

what's great is that it's essentially a no-cook recipe. all good! however, i might make this recipe with chocolate in the 60-65% range, personally. and i might not use scharffenberger:

DEATH BY CHOCOLATE - John Bishop, Bishop's, Vancouver, Bishop's Cookbook. [comments in brackets by jim schulman]

10 to 12 servings

700 grams semi-sweet chocolate [i.e. 70% Valrhona, Sharf, or El Rey]
300mL whipping cream
150 grams unsalted butter, melted
6 egg yolks
50mL Cafe Royale Liquor [sweetened espresso & brandy]
75 grams confectioners sugar [1/2 optional, to taste]
500mL raspberries, fresh or frozen

Carefully and slowly melt the chocolate and cream in a bain marie, whisk in butter, keep smooth. Set aside, but don't let it cool. Whip egg yolks, and liquor, and 1/2 the icing sugar to a pale ribbon stage over the bain marie. Whisk the chocolate into the egg cream. [I do the egg cream first].

Line a terrine pan with plastic wrap, pour in mixture, let cool, and refrigerate overnight.

Puree the raspberries, add sugar to taste, [should be tart for contrast].

Plating: Cut the chocolate into 1/2 inch slices with a warm knife. Place a slice on a large plate, center. Put the plate in a high box, and splash the raspberry syrup over plate and terrine in a blood-splatter effect.

posted by fortune | 11:31 AM | top | link to this | email this: | | | 0 comments