The minute I got home I went to the fridge and chugged a nice cold glass of skim milk. I keep forgetting we should have some on hand for class when feasting on chocolate. Here is my recap for all you chocolate lovers, or more appropriately, chocoHOLICS, because I’d say there was about a 1/2 to 1 lb of chocolate in each recipe. Couldn’t have been better.
The Art of Chocolate Menu:
Individual Chocolate Souffles
Chocolate Caramels
Silky Chocolate Pudding
Chocolate Biscotti
Bittersweet Chocolate Truffles
Dividing up the souffle batter into ramekins. We had so much batter we practically used every ramekin in the cupboard.
All lined up and ready to go in the oven
Moments out of the oven, perfectly puffy
I love the first making the first crack through the top of the souffle. The inside was light and fluffy.
The chocolate caramels setting up before cutting. It had such a nice glossy sheen. It was very tempting to touch.
After being cut into candy-size pieces, we wrapped them in little parchment squares for the participants to take home.
The silky chocolate pudding getting strained. We made a huge pot of it. Mmm.
The chocolate biscotti after the first bake
Creating little truffle balls from the ganache. It was a very I Love Lucy moment. The scoop is size #140.
Bittersweet truffles finished with a coat of cocoa powder and ready to devour.
Five chocolate classics, many perfect as gifts for the coming holiday season. For dinner/holiday parties, the souffles are great because the batter can be put in the ramekins and placed in the fridge the day before. As you are finishing dinner, bake them and you’ll have souffles right out of the oven for dessert.
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!