"Join us in the Test Kitchen at Surfas as we welcome Master Pastry Chef and Chocolatier Jean-Marc Viallet. Using Republica del Cacao chocolate, Chef Viallet will reveal the magic of working with this often tricky substance. For many home bakers, chocolate can be as fickle as it is delicious. For Professional chefs, they can experience the challenges daily; “One drop of water and the chocolate is dead” says Viallet."
On the menu:
-Chocolate Gelato
-Lavender Creme Brulee
-Chocolate Financier Tea Cake
-Raspberry Chocolate Ganache
-Chocolate Cookies with single origin chocolate drops, from Ecuador (made into sandwiches using the ganache!!)
Of course, we got plenty to taste as well!
Before I left I got a shaved ice to beat the heat. They served them up with Monin flavored syrups in exotic; “knock your flop-flops” off flavors. I got black cherry and mango...wow!
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Lavender Creme Brulee
Let infuse fresh or dried lavender flowers overnight in 4 cups of heavy cream.
Whisk 8 egg yolks, 1 whole egg, 5 oz sugar in a bowl.
Bring the cream to a slow boil, temper the yolks mixture.
Cook slowly then mix in 10 oz of chocolate "Los Rios".
Mix well, pass through a thieve, spoon into pre-prepared chocolate tart shells immediately.
Cool in the fridge for a few hours, then sprinkle tops with unrefined cane sugar for torching.
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