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Chocolate & Strawberry Extravaganza
Chocolate dipped strawberries
Chocolate Fondue with strawberries
Chocolate Truffles
INGREDIENTS:
4 lbs. dark semi-sweet chocolate
3 cups cream
1 cup quality coca powder
2-3 baskets strawberries
Melt chocolate in a double boiler. Pierce strawberries with a
tooth pick and dip in chocolate. Lay on a parchment lined
sheet pan. Pour remaining chocolate into a measuring cup;
add 50% of chocolate volume in warm cream. Chocolate
mixture may then be used for a Fondue with fresh berries; or
chilled overnight and rolled in cocoa to make chocolate truffles.
Pastry Cream
INGREDIENTS:
2 vanilla bean
2 cups milk
4 egg yolks
6 Tbsp. sugar
1 1/2 oz. cornstarch
Split the vanilla bean and then bring the milk to a steep with
bean. Wisk egg yoke and sugar until pale white yellow, add
cornstarch. Temper eggs with milk, then pour back and
simmer while whisking for 5 minutes.
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