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: Cocoa Cake with Orange Flower Water White Chocolate Mousse

Tip or Trick

I use a serrated knife to chop bar chocolate because it seems to work the best.

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 eight 4-inch cakes
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place eight four-inch cake rings onto sheet. (The cake batter will be poured into each ring.)

Sift these dry ingredients together and set aside.

Whip egg whites and slowly add sugar. Whip until shiny peaks form. Set aside.

Whip yolks and sugar together until thick and ribbony.

Fold one-third of the whipped whites into the yolk mixture, and then fold all of the sifted dry mixture into the yolks. Fold the rest of the egg whites into the mixture and gently fold in the cooled butter until the batter is mixed evenly. Gently scoop the batter into cake rings and bake for 20 minutes or until cake tester comes out clean.

In a heavy bottomed saucepan on low heat, melt the chocolate chips with milk, stirring constantly. (The milk aids in creating a smooth texture.) Cool slightly but keep mixture loose.

Whip egg whites and cream of tartar until soft peaks form. Fold egg whites and whipped cream mixtures together and then fold in melted chocolate. Add 1 teaspoon orange flower water and gently fold this into mixture. Chill mousse until set.

Line a sheet pan with parchment paper and set aside.

Melt 10 ounces of Schokinag Bittersweet Chocolate in a double boiler. (Take care not to touch the bottom of the bowl to the simmering water.) When chocolate is melted, use an offset spatula to spread the chocolate onto prepared sheet pan. Cool until chocolate is pliable.

While chocolate is cooling, remove cake from rings and place on serving platter or individual dessert plates.

When chocolate is malleable, cut into strips the width of the sheet pan and approximately three-inches high. Leaving the parchment paper on, place chocolate band around the cake. (This avoids finger print marks.) Peel paper away when in place. Scoop chilled mousse into chocolate cylinder. Decorate with chocolate sticks, almond nougatine crumbles or fresh flower blossoms.