Friday, May 27, 2011

Daring Baker's May Challenge: Chocolate Marquise on Meringue

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

I was excited to try this challenge because of the different textures involved. I decided to do my own twist on this, Chocolate marquise with candied cashews and torched meringue with lime zest. It was refreshing and really easy to make, It looks intimidating with all the steps but it will take you about 1 and a half hours total to put it together!  Enjoy!

Chocolate Base
Servings: n/a - this is an ingredient for the chocolate marquise, not meant to be used separately

Ingredients
12 oz (340 grams/ 1½ cups) bittersweet chocolate (about 70% cocoa)
12 oz (355 ml/ 1½ cups) heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup (60 ml/ 2 fluid oz.) tequila
1/4 cup (60 ml/ 2 fluid oz.) light corn syrup
3/4 teaspoon vanilla
1/4 cup (4 tablespoons/ less than an ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)
1/8 teaspoon freshly ground black pepper
1 oz unsalted butter (2 tbsps./30 grams), softened

Directions:
  1. Place the chocolate in a small mixing bowl.
  2. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
  3. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
  4. Add the remaining ingredients and stir to combine.
  5. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.


Chocolate Marquise

Servings: 18 2.5"x2.5" cubes
Ingredients
11 large egg yolks at room temperature
4 large whole eggs
2/3 cup (150 grams/ 5.3 oz) sugar
1/3 cup (2⅔ fluid oz/ 80 ml.) water
Chocolate Base, barely warm (recipe follows)
2 cups (16 fluid oz./ 500 ml.) heavy cream
2 cups Dutch process cocoa powder (for rolling) (Note: We used extra brut, like Hershey's Special Dark. Make sure it's a Dutch processed cocoa, not a natural cocoa powder.)

Directions:

Before you begin, prepare your mould, weather a pan or a tube like mold. Cover it with plastic wrap and spray with pam so that the chocolate mixture will slide off easily.


I made tubes and a circle. If you want you can even use a tupperware covered in saran wrap.



In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.

When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).

With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.
 
When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.
 
In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.

When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs.
Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.

Pour or pipe chocolate into the prepared moulds and freeze.

When frozen, cut  your marquise into cubes or desired shape and roll them in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.

Torched Meringue


Servings: Makes about 2 – 2½ cups of meringue. If you aren't planning on serving *all* of the marquise at once, you might want to scale this recipe back a bit.
Ingredients
6 large egg whites
¾ cup + 2 tablespoons (210 ml) (7 oz or 200 gms) sugar
Splash of apple cider vinegar
1/4 teaspoon vanilla

Candied Cashews

Ingredients1/4 cup sugar
2 tsp water
1 cup cashews
1 pinch Cayenne pepper
1 cup powdered chocolate


Toast the cashews with the Cayenne pepper until browned.
Meanwhile make a caramel with the sugar and water until soft ball stage.
When the caramel is ready, take off the heat and stir in cashews. Stir immediately
Pour into the cocoa powder and let it coat.

Sift the excess off with a sieve.



Plating

Place the meringue on the plate and torch it.
Put the marquise on the plate and all the other components. I also added some lime zest. It was really refreshing with the meringue. A little goes a long way!


3 comments:

  1. I love the addition of the lime zest. What a cool idea! Great job!

    ReplyDelete
  2. thanks so much. hope you enjoyed it.. try it yourselves, it's so easy!

    ReplyDelete