Ingredients
8 tsp. sugar (for ramekins)
cooking spray
2/3 c sugar
1/2 c water
3 oz. semisweet chocolate (chopped)
1/2 c dutch process cocoa
3 TBS cornstarch
1/8 tsp. salt
2 large egg yolks/ 4 egg whites (separated)
1 tsp vanilla
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Preheat oven 350 Lightly spray ramekins and sprinkle with 1 tsp sugar each. 1) Combine 2/3 c sugar and 1/2 c water in a medium saucepan. Bring to a boil over medium heat, stiring until sugar is dissolved. Remove from heat. Add chocolate, stirring with a whisk until melted. 2) Combine 1/2 c cocoa, 3 TBS cornstarch and 1/8 tsp salt. Whisk in to chocolate mixture until combined. Whisk in 2 egg yolks and 1 tsp vanilla. Transfer to a large bowl. 3) Place egg white and cream of tartar in a large bowl; beat with a mixer until soft peaks form. Gradually add 3 TBS sugar, beating at high speed until stiff peaks form. Gently stir in 1/4 egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. 4)Place ramekins in large baking dish; add hot water up to 1/2 depth of ramekins. (may need to line with a towel to keep ramekins from sliding) 5) Bake at 350 for 15 minutes or until small cracks appear and souffles pull away from sides slightly. Remove from baking dish to cool. Creme Anglaise: 1) Combine 3 egg yolks and 1/8 tsp salt in medium bowel. 2) Gradually add 1/3 c sugar whisking until thick (about 3 min) 3) Heat milk in saucepan over medium heat until tiny bubbles form (do not boil). Remove from heat 4) Gradually add hot milk to egg mixture, stirring with a whisk. Return egg mixture to pan; cook over low heat 5 minutes or until slightly thick and mixture coats back of spoon, stirring constantly. Remove from heat and stir in vanilla.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse