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.

Robyn Perlmutar
Owner/Operator of Pauline's Pastries - Toronto, Ontario
$500 Winner
Winning Recipe: Triple Chocolate Cheesecake

Tip or Trick

Schokinag Chocolate (all types) melt extremely well in a microwave oven. There is less of a chance of the chocolate burning and the microwaves will slightly stir the chocolate so you don't have to watch it as closely. You should melt on defrost not full power.

Why I Like Working with Schokinag Chocolate

All of my employees love to work with and eat Schokinag. They appreciate the ease in which they can melt and incorporate any of the chocolates into all of our recipes.

Biography, Position, & Company Information

I am the owner/operator of Pauline's Pastries. We have been in business since 1977. We are a family business with 25 employees. We manufacture and distribute our cakes, pastries, pies and cookies for exclusive stores, caterers, golf clubs, coffee shops, movie sets and banquet halls in Toronto, Ontario. We operate out of 4000 sq. ft. in the north end of Toronto.

I am the fourth generation in the baking business. My great grandparents owned a bakery in the core of toronto for 75 years. There has been a Perlmutar in the quality baking business in Toronto for over 100 years. I have a degree in nutrition and have traveled extensively taking courses in pastry and cake production.

Cream the cheese and sugar together untill smooth. Add the eggs slowly untill all incorporated. melt the chocolate and add room temperature sour cream and vanilla to the melted chocolate, stir in completely. Pour the chocolate mixture into the cheese mixture and mix untill all is blended together. Pour into large flexipan muffin mold and bake at 275° F for 20 minutes. allow to cool and remove from mold.

Boil 4 oz. of cream and pour over chocolate stir till completely blended together. Whip 2 cups of cream untill soft peaks form. Fold the cooled chocolate mixture into the whipped cream untill all incorporated.

Plate cheesecake and pipe the top with a rosette of chocolate mousse. Place a chocolate dipped strawberry.