Just Chocolates

Ocumare Hot Chocolate Foam
4 oz. Ocumare dark chocolate
1 c. Cream
1 Pinch salt
¾ c. Egg white

• bring the cream and salt to a boil

• melt the chocolate over a Bain Marie

• pour the cream over the chocolate to create a ganache

• warm the egg whites over the Bain Marie, stirring constantly making sure not to cook the whites

• incorporate the whites into the ganache

• fill a ISI cream wiper bottle and charge

Raymond Lammers – Executive Pastry Chef Stein Eriksen Glitretind Restaurant

Ocumare Dark Chocolate Gelato
1 qt. Milk
6 Egg yolks
1 ½ c. Sugar
3 T. Milk powder
12 oz. Ocumare dark chocolate
1 C. Cream
½ c. Light corn syrup

• make a ganache from the cream, corn syrup and Ocumare chocolate

• bring the milk to a boil

• when the milks start boiling mix in the dry ingredients and the egg yolks

• temper some of the hot milk into the dry and yolk mixture

• return the yolk mixture to the milk and cook like an Anglaise. Until it coats the back of a wooden spoon

• strain the gelato base over the ganache

• Burr mix well and let cool to about 95 degrees Fahrenheit

• Turn while still slightly warm

Raymond Lammers – Executive Pastry Chef Stein Eriksen Glitretind Restaurant

Ocumare Warm Chocolate Gelee
1 c. & 1 T. Cream
1 c. & 1 T. Milk
4 oz. Ocumare dark chocolate
½ t. Agar Agar powder (telephone brand)
½ c. Sugar

• Mix the sugar and Agar Agar together

• Melt the chocolate careful over an Bain Marie

• Stirring constantly, bring the milk, cream, sugar and Agar Agar to a boil

• Pour over the chocolate creating a ganache

• Let the ganache sit for about 1 hour then return to the stove and carefully melt again, constantly stirring

• When ganache is hot again, Burr mix well with a hand held blender and pour in a flat 5″ x 5″ container

• Let sit on counter top until it starts to set then carefully place in fridge

• When gelee has set cut them in 1″ x 1″ cubes using a moist (not wet) knive

• Place at room temperature for about one hour covered with plastic wrap

Raymond Lammers – Executive Pastry Chef Stein Eriksen Glitretind Restaurant

Orange Almond Cakes
11 oz. Almond paste
6 Eggs
7 T. Butter
½ c. Sifted cake flour
¾ t. Baking powder
1 Orange zest

• warm the almond paste in the microwave to 140 degrees Fahrenheit, heating evenly

• start beating the almond paste in a kitchen-aid with the paddle slowly adding the eggs little by little to prevent lumps

• keep on beating until paste is light in color and fluffy

• melt the butter to 120 degrees Fahrenheit, sift the dry ingredients

• pour the butter slowly into the almond paste

• fold in the flour and the orange zest

• pipe into prepared mini loaf pans (sprayed with pan spray and a light coat of flour)

• bake at 350F for 12 to 18 mintues

• take a few of the baked and cooled oranges cakes and finely grind them a food processor