Chocolate Essentials Workshop recipes with Exec Chef Louis Pechan

Ebell Club Events

chocolatemousse_ebelloflaIn perfect alignment with Mardi Gras (in the month of Valentine’s day), Ebell Executive Chef Louis Pechan hosted a Culinary Workshop focused on the essentials of chocolate.

The workshop took place inside the Ebell Kitchen with a select 20 guests engaging in the preparation of chocolate deliciousness. And wine. Because what would be a proper culinary workshop without wine? Guests sampled chocolate ganache, truffles, mousse, and molten chocolate cake.

Bravo to the Ebell Wine & Dine Committee and to Chef Louis for these creative and delectable gatherings!  Another Culinary Workshop will be on the Ebell Calendar in April with a Wine Pairing Dinner in March.

cheflouis_ebelloflaFebruary is National Chocolate Lovers Month, so there’s still time to indulge – and we have the perfect recipe for you: SPICED MOLTEN CHOCOLATE CAKE from Chef Louis Pechan – enjoy!

6-1/2 oz semisweet chocolate (60-70% cacao)
5 oz butter
1/2 tsp cinnamon
1/4 tsp white pepper
1-1/2 cups powdered sugar
3 whole eggs
3 egg yolks
1 tsp vanilla extract
1/2 cup all-purpose flour
Chocolate Ganache (see recipe below)

  • Preheat oven to 350-degrees F.
  • Lightly grease twelve 4-ounce ramekins.
  • Combine chocolate, butter, cinnamon and white pepper in a large metal bowl. Set the bowl over a saucepan of gently simmering water and stir occasionally until just melted.
  • Combine powdered sugar, eggs, and egg yolks. With an electric mixer, whip on high until mixture is light in color and almost doubled in volume.  Add vanilla extract to sugar and eggs mixture and whip until smooth.
  • Slowly add melted chocolate mixture. Mix on medium speed until smooth.
  • Add flour and mix on low speed until just combined.
  • Fill greased ramekins 3/4 of the way with batter.
  • Use a tablespoon to scoop out 12 portions of cold ganache. Roll portions into balls and place into the center of each of the batter-filled ramekins.
  • Bake cakes for 14 minutes or until just set.
  • Allow cakes to cool slightly (approximately 5 minutes) then unmold
  • Serve with dusting of powdered sugar.

2 lb semisweet chocolate (60-70% cacao)
1-3/4 cup heavy cream

  •  Place Chocolate in a large mixing bowl.
  • Heat Cream in a small sauce pan over medium heat until it just boils.
  • Pour cream over chocolate and whisk until smooth and glossy.

For use in the Molten Chocolate Cake recipe, place in refrigerator to chill.
Ganache is a perfect glaze or icing for cakes, a base for truffles, a filling for pastries, or drizzled on fruit (or right off the spoon!)

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