Schokinag Chocolate Salutes The Real World Pastry Chefs

Schokinag Chocolate North America is excited to announce the winners of Pastry Chef Recognition Event that highlights incredibly talented, hard working pastry chefs.

Anja Spence
Pastry Chef of Cakes and Desserts - Portland, OR
$500 Winner
Winning Recipe: Spoleto Terrine

Tip or Trick

While melting milk chocolate or gianduja chocolate, I use a whisk to gently stir the chocolate, which aids in a smooth finish.

Why I Like Working with Schokinag Chocolate

The Semi-Sweet baking chips are extremely convenient when I need to create a sauce or ganache. Eliminating the chopping step is always helpful in a busy kitchen! Furthermore, the flavor is subtly rich and the chocolate is affordable.

Biography, Position, & Company Information

I am currently a self-employed freelance pastry chef in Portland, Oregon. I have been baking professionally for the past twelve years, including pastry chef positions at Castagna, Papa Haydn, Genoa Restaurant and Elephants Delicatessen in Portland, Oregon. I have a Culinary Arts degree from Lane Community College and a Bachelor of Arts degree from Portland State University. I am also active in the food and wine community volunteering for such events as the International Pinot Noir Celebration and Taste of the Nation.

Makes two 9 x 4 terrines

Line terrine pans with plastic wrap and set aside.

Grease and line 1/2 sheet pan with parchment paper. Preheat oven to 350 degrees.

Melt the chocolate and espresso together in a double boiler. Turn off the heat once the chocolate is smooth. Keep it loose.

Whip egg yolks and both sugars together until thick and ribbony. Whip egg whites and cream of tartar together until soft peaks form. Add 1/4 cup of sugar and whip a few more minutes, keeping a soft peak.

Fold chocolate mixture and yolk mixture together, then add egg whites in thirds, gently folding it all together. Place batter into prepared half sheet pan and bake for approximately 15 to 20 minutes at 350 degrees. After the cake has cooled a bit, place a slightly damp cloth on top to prevent cracking.

Gently melt gianduja chips over a double boiler. Whip heavy cream to soft peaks then add mascarpone and whip together until peaks hold. Be careful not to over whip or a grainy texture may occur. Fold in liqueur and vanilla. Quickly fold chocolate and cream mixture together. Chill while cutting cake.

When the cake has cooled, cut six-terrine size rectangle shaped layers out of the half sheet pan. Place one layer each into the bottom of the lined terrine pan, alternating mousse filling and cake. You will then end up with three layers of cake and two layers of mousse in each terrine. Fold plastic over top and chill for four hours. When ready to serve, pull plastic aside and turn out onto serving platter. The remainder of the plastic wrap can be removed at this point. Dust with Schokinag Cocoa Powder or glaze with your favorite ganache.

David Burmeister
Sous Chef at Rolling Green Country Club - Arlington Heights, IL
$300 Winner
Winning Recipe: Chocolate Malted Mousse Cake

Tip or Trick

N/A

Why I Like Working with Schokinag Chocolate

N/A

Biography, Position, & Company Information

I am currently the Sous Chef at Rolling Green Country Club in Arlington Heights, IL.

Preheat oven to 350 degrees. Place all ingredients in a food processor and pulse until crumbs form. Spread the mixture evenly into the bottom of a 10" Springform pan and lightly pat with the bottom of a water glass. Bake at 350 degrees until golden brown. Cool completely.

In a food processor, pulse chocolate until it's chopped. Add Carnation Malt Powder and pulse until mixed.

Scald 2 cups of heavy cream and immediately pour over chocolate mixture in the food processor. Blend all ingredients for 10 seconds. Scrape down sides and run again until smooth. Add vanilla and salt. Mixture will be shiny and chocolate will be melted fully. Remove and place this mixture into a large stainless silver bowl.

Whip 2 1/2 cups of heavy whipping cream to medium peaks. Once it's reached this stage, fold 1/3 of the whipped cream into the chocolate mixture. Fold in the remaining 2/3 of the whipped cream into the Schokinag malt mixture. Do not overfold the mix - allow some swirls to remain.

Pour mousse mixture into the springform pan with the cookie crust. Place plastic film over the top and refrigerate for 4 hours.

Cut into 14 pieces and garnish with a rosette of chocolate whipped cream, raspberries and a sprig of mint.