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.
Monday, August 10, 2009
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