Chocolate Chiboust

Michel Cluizel Dark Chocolate Chiboust
Gluten Free Chocolate Cake ~ Raspberry n’ Cream
Cocoa Nib Brittle ~ Chocolate Snowball
Chocolate Sauce ~  Raspberry Syrup

Bruleeing a chiboust is so rewarding.

Firstly it looks great, really great.
 More importantly it changes the temperature of the dessert to something that is both warm and frozen which is great, really really great.
Thirdly it adds a depth of flavor with caramelization of a crispy chocolatey sugary crust that is really great, really really undeniably great.

This dessert reminds me of my moms chocolate mousse that she would make for special occasions and allow to set in the fridge overnight, tempting and taunting us, as they set there, unguarded, in those beautiful fluted glasses in the the fridge overnight.

Oh… how close those came to not making it to the table; with three of us kids opening the door again and again imagining how fun it would be to spoon a big globby bite of that cool rich satisfyingly addictive chocolate mousse with the cold sweet whipped cream that cut through the richness into our mouths and all over our faces sending us into a bliss that could only end with the reality of what would happen to us if we did the irresistible…

If given the chance to go back, I think I would have to give in…
and I’m almost sure my folks would understand.

It only makes sense that we place another smaller version of this dessert onto the plate that mimics the main components; redefines the flavors, and introduces textures that assist us in reinterpreting this classic pairing of chocolate, raspberries and cream.

Little Sweets

Raspberry Jellies

Walnut Divinity
Tropical S’more:
Shortbread ~ White Chocolate & Lemongrass ~ Marshmallow
Passion Fruit Jellies
Dark Chocolate Pear Ginger Truffle:
Orange Mascarapone ~ Gold Dust
Raspberry Lemon Cake

Inspiration comes to each of us at different times during the day, and I am completely energized when I can witness this

and be caught up in it.
Sometimes we see one of our chefs totally immersed in infusing sugars with all sorts of spices, herbs, and teas until we are all thinking of ways to use them; sugared rims for soups, infused gelees for setting on Bavarian, coatings for white chocolate truffles…
the flavors are infinite.

A conversation can quickly spark curiosity and ignite enthusiasm when turning oils into powders,
and with knowledge one can execute what they imagine;
turning cocoa butter into a powder within seconds to quickly garnish a chocolate dessert on the fly.

A new plate inspires us in countless ways and seems to redirect and redefine our approach to cuisine, this somehow opens us up to new ideas and allows creativity to direct our day. Arriving at work yesterday and being handed a tropical s’more was just one of those days we chefs love to work for.