Fry's Pure Cocoa III
Fry's Pure Cocoa III
Buy this Art Print at AllPosters.com

 

 

 

 

 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (1881 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Cocoa Clouds

 

 

"There's nothing better than a good friend, except a good friend with
CHOCOLATE."

Linda Grayson, "The Pickwick Papers"


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

 

 

 Cocoa Plant
Cocoa Plant
Fitch, W.
Buy this Art Print at AllPosters.com


Your patronage of our affiliate partners supports this web site. We thank you!

 

 

Cocoa Clouds
Chocolatier Feb/Mar 1994

Cocoa almond crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup blanched whole almonds
1/4 cup unsweetened alkalized cocoa powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
3/4 teaspoon vanilla extract
2 tablespoon ice water

Milk chocolate almond filling:
Five 3.52-oz. bars Toblerone Swiss milk chocolate with
honey and almond nougat
3 tablespoons unsweetened alkalized cocoa powder
1 1/2 cups heavy cream
1/4 teaspoon almond extract

Cocoa cream:
1 3/4 cups heavy cream
1/4 cup granulated sugar
3 1/2 tablespoons unsweetened alkalized cocoa, sifted
3/4 teaspoon vanilla extract

Cocoa, for garnish

Make the cocoa almond crust:
1. Position the rack in the center of the oven and preheat to 350 degrees F.
In the bowl of a food processor fitted with the metal chopping blade, place the flour, sugar, almonds, cocoa powder and salt. Process the dry ingredients for 30 to 45 seconds, until the almonds are coarsely chopped. Add the butter pieces and the vanilla extract to the bowl and pulse the mixture 5 or 6 times until incorporated but still crumbly. Add the ice water and pulse a few more times to form a dough.
2. Divide the dough mixture (it will still be crumbly) among six 4 1/2-inch tartlette pans with removable bottoms. Using your fingertips, press the
dough into the bottom and up the sides of each pan. Place the tartlette
pans on a baking sheet; place the sheet in the freezer for 45 minutes.
3. Remove the tartlette shells from the freezer. Cover the pans with a sheet
of aluminum foil, pressing the foil against the bottom and sides of each pan.
Fill each pan, over the foil, with ceramic pie weights or dried beans. Bake the tartlette shells for 15 minutes. Remove the foil and weights. Return the shells
to the oven and bake an additional 10 minutes. Cool the tartlette shells on a wire rack completely.

Make the milk chocolate almond filling:
4. Break the Toblerone bars up into pieces, following the bars' indentations, and place the pieces into the bowl of a food processor fitted with a metal chopping blade. Add the cocoa to the bowl and process the chocolate for 30 to 45 seconds, until finely ground. Transfer the chocolate to a medium bowl.
5. In a small saucepan, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the almond extract. Remove
1 1/2 cups of the filling to another medium bowl. Cover both bowls with plastic wrap and allow them to stand at room temperature for 3 hours.

Fill the cocoa clouds:
6. Using a hand-held electric mixer set at medium speed, beat the reserved
1 1/2 cups of filling for 1 to 2 minutes, until light in color and fluffy. Scrape the unwhipped filling onto the tartlette shells, dividing it evenly. Use a small metal cake spatula to smooth the filling into an even layer in the bottom of each shell. Scrape the whipped mixture over this filling, dividing it evenly
and smoothing it into an even layer on each shell.

Make the cocoa cream:
7. In a chilled, medium bowl, stir together the cream, sugar, cocoa and
vanilla extract (the mixture will not be cohesive). Using a hand-held electric mixer set at medium-high speed, beat the mixture until stiff peaks just start
to form. Cover and refrigerate the cocoa cream until up to 2 hours before serving the cocoa clouds.

Garnish the cocoa clouds:
8. Remove the tartlettes from the pans. Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the cocoa cream. Pipe the cream in a shell pattern over the filling on each tartlette, covering it completely. Place each cocoa cloud on a dessert plate. Dust lightly with cocoa. Serve immediately
or refrigerate for up to 2 hours before serving.
 

Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Recipe Archives Index

 
WB01419_1.gif (2752 bytes)
 
WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 06, 2000.