Thank you again to everyone who came out and supported the fabulous SF Chefs Food & Wine this weekend. I was thrilled to be a part of it. Getting to do the Aphrodisiac seminar with Luke and Adrian made the weekend even more memorable....I'm still thinking about that grilled lamb and the camembert with aromatics. I might have to try those two dishes out on someone, throw my chocolates in for the finale, and see how I do!
As promised, here is the recipe for the chocolates that I served during this demo.
Remeber if not filling molds, simply rolling into balls, decrease your cream to 2/3 cup.
Enjoy!
Aphrodisiac Chocolates
1c. heavy cream
12oz. dark chocolate
1/4c. honey
2oz. fresh ginger (peeled and chopped)
1tsp. cinnamon
1tsp. cayenne
2T. Maca powder
1T. horny goat powder
In a pot combine the cream and ginger. Bring to a boil, steep for 30 minutes. Remove the ginger from the cream. Bring the cream back to a boil. Once boiling, whisk in the chocolate and remaining ingredients. Transfer the ganache to a mixing bowl. Whisk until thoroughly combined. Refrigerate until well chilled.
To finish, pipe the filling into chocolate molds or form into balls and roll in cocoa powder.
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