By Carolyn Belardo
Inspired by Chocolate: The Exhibition, on view at the Academy through Jan. 24, we asked some prominent Philadelphia chefs for one of their recipes that features chocolate as a main ingredient. Here are two recipes you may want to try in your own kitchen. Let us know how they come out.
Chocolate Espresso Bar Minis
From Jaclyn Alessandrini, assistant head pastry chef, Four Seasons Hotel Philadelphia
Makes 40 pieces. Gluten free.
1 pound melted butter
5 ¼ ounces cocoa powder
2 ¼ cups sugar
1 pound melted dark chocolate
1 ¼ ounces espresso extract
Combine the chocolate, butter and extract. Place the dry ingredients in the mixing bowl with a whisk attachment. Add the eggs to the dry mixture and mix well, scraping the bowl. Add the chocolate mixture and mix until smooth. Pour the mixture into an 8 x 10 inch pan and bake at 300 degrees until set, about 25 to 30 minutes.
Tarte De Chocolate
From Jose Garces, Iron Chef, Garces Group
For the tarte:
unsalted butter for the pan
1 ¼ cups (about 9.25 oz.) 55% dark chocolate pastilles
1 1/3 cups sugar
½ cup heavy cream
½ cup milk
8 egg yolks
1 pinch kosher salt
chocolate crumb crust (see recipe below)
Preheat oven to 250 F, with the rack positioned in the center. Butter a 9-inch casserole dish or baking pan. Line the bottom of the pan with parchment paper; butter the parchment paper.
In a pot, bring the heavy cream and milk to a boil. In a separate bowl, whisk the eggs and yolks until fully incorporated.
Place the chocolate in a large mixing bowl. Once the liquid comes to a boil, pour the boiling liquid on top of the chocolate. Whisk until smooth and then whisk in the eggs and yolks.
Place a thin layer (1/4 inch) of chocolate crumb crust (see recipe below) on the bottom of the prepared baking dish. Pour the chocolate mixture over the crumb crust. Bake for 15-20 minutes.
Allow to cool completely, then place it in the freezer for two hours. When partially frozen, remove the tarte from the freezer and cut into 8 equal portions. Return portions to refrigerator until ready to serve.
For the chocolate crumb crust:
2/3 cup butter
1 cup sugar
¾ cup cocoa powder
1 teaspoon baking soda
1 pinch kosher salt
In a small saucepot, melt the butter. Meanwhile, in a large mixing bowl, mix together the sugar, cocoa powder, baking soda, and salt. Add the melted butter and stir until incorporated. Set aside.
½ cup chopped marcona almonds
Place a slice of tarte on each plate. Garnish with chopped marcona almonds and your favorite ice cream.