Chef Bernards Reflections & Tips

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December 2008

Reflection:

Chocolate Tease -
If you get melted chocolate all over your hands, you're eating it too slowly. Equal amounts of dark chocolate and white chocolate, is a balanced diet. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights. Why is there no such organization as Chocoholics Anonymous? Because no one wants to quit. Chocolate is the only aromatherapy that makes you feel zen-zational. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

Chocolate Cooking Tips:

• Storing chocolate Keep chocolate in a cool, dry place. Chocolate is best kept at around 68 to 72 degrees Fahrenheit, the temperature of a pantry or dark cabinet. It has a shelf life of approximately one year. The normal air conditioned room provides adequate protection. Do not freeze chocolate or it will bloom and change in flavor If chocolate is being melted on its own, all the equipment must be completely dry, as water may cause the chocolate to thicken and become a stiff paste. Do not cover chocolate during or after melting it, as condensation could form. If chocolate thickens, add a little canola oil and mix well. Dark chocolate should not be heated above 120ºF. Milk and white chocolate should not be heated above 11OºF.

• Melting chocolate over simmering water Chop or cut the chocolate into small pieces with a sharp knife to enable it to melt quickly and evenly. Put the chocolate in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water. The bowl should not touch the water. Heat gently until the chocolate is melted and smooth, stirring occasionally. Remove from the heat and stir.

• Melting chocolate in the microwave Check the chocolate at 20 seconds intervals during the cooking time on medium. These times are for a 650-700 W oven and are approximate, as microwave ovens vary. The chocolate will not change shape, but will start to look shiny. Stirred often until completely melted and smooth. If you cook it longer than 20 second intervals, it may burn and need to be discarded.

Recipe 1

"Molten Chuao Chocolate Timbale"
Mango, Lemon Ginger Confit

Serves 4

Lemon Ginger Confit
2 Meyer lemons
1 tablespoon peeled, julienned ginger
1 cup sugar
1/4 cup Lemoncello
1/4 teaspoon cracked black peppercorns

Boil 1 quart water in medium size pot. Poach lemons 30 seconds. Transfer with slotted spoon to ice bath. Return to boiling water. Repeat process three times. Cut lemons into 1/8” slices, removing seeds. Cut into small cubes. In a saucepan over low heat add lemon and remaining ingredients. Simmer 30 minutes or until syrup consistency.

Chocolate Timbale
1 tablespoons softened butter
2 tablespoons sugar
1/4 pound 72% dark chocolate
1/2 cup unsalted butter
2 whole eggs
3 egg yolks
1/4 cup sugar
1/4 cup sifted cake flour
4 teaspoons cocoa nibs
1 teaspoon chopped basil
Preheat oven to 375°F. Brush 4 4-oz. ceramic ramekins with softened butter. Coat with 2 tablespoons sugar. Melt chocolate and butter in double boiler. Whisk until well combined. Beat eggs, egg yolks and sugar until pale yellow and ribbony. Whisk chocolate and butter mixture into egg mixture until well combined. Fold in flour, cocoa nibs and basil using rubber spatula. Divide batter into ramekins. Bake 9 minutes.

Presentation
1 peeled mango
1 tablespoon powder sugar
4 sprigs flowering basil
Thinly slice mango, placing slices in overlapping pattern among four serving plates. Invert cakes onto center of plate. Remove ramekins. Lightly dust with powder sugar. Spoon lemon and ginger confit around. Garnish with flowering basil sprigs.

Wine suggestion: Australian Shiraz, Petite Syrah, Old Vine Zinfandel, Ruby Port Wine