Chocolate

Instructions

What To Do

1. Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Schmear 1 teaspoon of peanut butter onto the center. Press down a banana slice on top of peanut butter and top with chocolate. Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.

2. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.

3. When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden brown. Remove and place on paper towel to absorb excess oil. Dust with powdered sugar. Let cool for 1 minute before serving.

Yield  8 dessert wontons

Uncommon goods Wonton wrappers (available in the refrigerated or frozen section of most grocery stores); oil thermometer. If you don’t have an oil thermometer, when you think oil is ready, drop a piece of wonton wrapper into it. If wrapper gets crispy in 5 – 8 seconds, the oil is ready.

Level of difficulty Wonton wrapping takes a bit of practice, but each wrapper costs about 3 cents so mistakes are cheap.

Active prep time 15 minutes

Cooking time 5 minutes

Advance work Wontons can be wrapped earlier in the day. Cover with a damp dishtowel and refrigerate. Do not let wontons touch. To minimize stickage, dust the surface of the storage plate and the wontons themselves with corn starch.

Multiplicity Additional wontons do not require extra frying oil

 

Recipe provided by Bob Blumer

Ingredients
  • 8 3½ x 3 ½-inch wonton wrappers
  • ¼ cup peanut butter (smooth or crunchy—your choice!)
  • 1 banana, peeled and sliced into ¼-inch-thick slices
  • 8 Rolo or Caramilk bar segments
  • powdered sugar for dusting (optional)
  • peanut oil for deep frying
  • corn starch for dusting tray
Instructions

Chocolate Tart

Recipe Provided by Exec. Pastry Chef Zak Miller, Coquette

Ingredients

Pate Sucre:

  • 450g all-purpose flour
  • 270g butter, cubed
  • 165g powdered sugar
  • 54g almond flour
  • 90g eggs 
  • 9g salt

Method

-      Combine all the dry ingredients with a paddle in a stand mixer

-      Add the butter and mix till sandy

-      Add the eggs and mix just till combined

-      Wrap in plastic and chill

-      Roll and line tart pans

-      Bake at 300 till golden brown 15 to 20 minutes

Chocolate Tart Filling:

  • 350g cream
  • 80g sugar
  • 250g 68% chocolate 
  • 100g milk
  • 80g eggs

Method

-      Combine the cream and sugar in a pot and bring to a simmer

-      Pour over chocolate and stir till smooth

-      Add the milk and the eggs and combine

-      Pour into prebaked shells and bake at 200 till set

-      Allow to cool to room temperature and enjoy

Ingredients
  • 450g all-purpose flour
  • 270g butter, cubed
  • 165g powdered sugar
  • 54g almond flour
  • 90g eggs
  • 9g salt
  • 350g cream
  • 80g sugar
  • 250g 68% chocolate
  • 100g milk
  • 80g eggs
Instructions

Method

-      Combine avocado 1 tablespoon of honey, 1 tablespoon of cocoa powder and almond milk in a blender

-      Mix remaining honey and cocoa powder with Greek yogurt

-      Serve smoothie in a glass topped with Greek yogurt mixture

Ingredients
  • 1 cup almond milk
  • ¼ cup Greek yogurt
  • ½ avocado
  • 2 tablespoons honey
  • 2 tablespoons cocoa powder
The Back Story

Check out Cellardoor's Sea Salt Peanut Butter cups!

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Cellar Door Chocolates | @cellardoorchoco

 

It wasn’t that long ago that Erika Chavez-Graziano, owner and head chocolatier of Cellar Door Chocolates, was a graduate research assistant at UofL preparing to defend her thesis. However, once she realized her heart was no longer in academia she listened to the advice of a close adviser. He told her to pursue her true passion and focus on the truffles she often made for friends and family. The rest, as they say, is history. Erika began Cellar Door Chocolates as a wholesale... (full profile)

Instructions

Method

-Place butter and chocolate into a bowl and melt in microwave for 1-2

 minutes

-Mix sugar, flour, eggs, salt, and vanilla in separate large bowl

-Take chocolate mixture out of microwave and pour into large bowl with  

 sugar mixture.

-Mix well and pour into a microwavable cup

-Place cup in microwave and let cook for 3 minutes

 Garnish with whipped cream and serve

Ingredients
  • 1 stick unsalted butter
  • 1 bar dark chocolate
  • 1 ½ cup sugar
  • 1 cup All-Purpose flour
  • 2 eggs
  • ½ tsp salt
  • 1 tsp Vanilla extract
  • Whipped cream for garnish
The Back Story

Method

-Place butter and chocolate into a bowl and melt in microwave for 1-2

 minutes

-Mix sugar, flour, eggs, salt, and vanilla in separate large bow

-Take chocolate mixture out of microwave and pour into large bowl with  

 sugar mixture.

-Mix well and pour into a microwavable cup

-Place cup in microwave and let cook for 3 minutes

 Garnish with whipped cream and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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