Belgian Chocolate Masterpiece – Recipes for Club + Resort Chef
Belgian Chocolate Masterpiece Recipe courtesy of Natasha Capper, CEPC, Executive Pastry Chef of Piedmont Driving Club, Atlanta, Ga.
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Cooking tools:
- Stand mixer
- Immersion blender
- Timbale mold
- Candy thermometer
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Silicone baking mat
- Baking sheet
- Parchment paper
- Cake tester
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Plastic wrap
- Airtight container
- Freezer
- Refrigerator
Ingredients
- semi-sweet chocolate chips
- unsalted butter
- sugar
- eggs
- bread flour
- extra brut cocoa powder
- salt
- vanilla extract
- mayonnaise
- water
- cake flour
- baking powder
- baking soda
- cocoa powder
- powdered gelatin
- dark rum
- Callebaut 2815 or 811 dark chocolate
- pasteurized egg yolks
- heavy cream
- non-UHT milk powder
- Callebaut Velvet or W2 White Chocolate
- turbinado sugar
- kosher salt
- agar agar
- milk
- light corn syrup
- ultratex 8 (cold process starch)
- thawed raspberry puree
- raspberry marmalade
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