For once I agree with Larry (I am the chef who never sleeps). Last night I slept 10 hours, something I haven't done since I had strep in 1988. Leading up to this event I did two straight 18 hour days and I was pooped. But, I was very happy with the results. I asked someone to take pics for me so the photos aren't my typical style.
First, the chocolate sculpture. I'll post separately about this in a couple of days.
I prepared some 40 items for 75 people with a mix of sweet and savory. I learned through this event that many, MANY people don't know what savory means. What's up with that?!
These are flourless chocolate Kahlua cakes with fun garnish on top - just tempered chocolate on a texture mat.
Its too bad I didn't get a good pic of this - Cake of a Thousand Faces. I made two rounds of 3" tall Hermé chocolate cake, split each into three layers for a total of six layers. Each layer was filled with goat cheese lemon ganache and soaked lightly with sour cherry syrup. Chocolate buttercream and a miroir glaze. Then I attached fifteen (not quite a thousand) chocolate faces. The faces were made from a molds loaned to me by a local artist.
Wasabi green pea filling with my new transfer sheets and magnet mold. The filling came from Young's new chocolate book which I really do like. You can read a review at TheGastronomersBookshelf.
I can't honestly remember since I made 20 different bon bons, but I think these were orange cream. They may have been white truffle bon bons, or chili muscovado. Not my best ones but I did the colored cocoa butter finger rub thing which was fun.
Saffron or goat cheese and lemon bon bons.
Savory chocolate ravioli.
450 g AP Flour
55 g Cocoa powder
Knead, rest 30, roll and dry.
Served them with an orange black pepper sauce and dusted with my standard savory chocolate soil.
How about this bad mama jamma - cacao (FT Forestrero 09) encrusted pork tenderloin, sous vide cooked 36 hours and served with a lemon butter sauce. Boy was it tender.
Savory chocolate linguine with gorganzola cream sauce.
Really great combo. And here they are drying.
Worst pic alert! But darn good vittles! Savory chocolate gnocchi (from Young's book) with the gorg sauce again and bacon jus (aka grease).
Cocoa dusted beef tender roast, sous vide cooked for five hours. Look how red that beauty is.
I didn't get pics of everything obviously, but for posterity's sake I want to mention the pâte choux sandwiches filled with Niman Ranch bacon, Gorgonzola and 85% ganache - I couldn't make them fast enough. I also served the same ganache in crepes with fresh berries.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago