Wednesday, November 26, 2008
Tuesday, November 18, 2008
Lotsa holiday things happening around the cafe, and I find myself with less time to blog! Still, last week we served 70-some guests to a Five Course Autumn Harvest dinner and I am here to report. These dinners are featured here at the cafe and showcase a different thematic menu each month. If you've missed them in the past, don't wait to place your reservation (at email@example.com) for our next on December 13th: Creole Christmas. Here's the line-up:
Until then, allow me to temp you with our last dinner:
Starter: Cocoa-glazed Duroc Bacon-wrapped Dates
Course One: Amuse Bouche Trio featuring Cranberry-Peppercorn Aperitif, White Chocolate Parmesan Spoonbread, and Cocoa-glazed Cippolini Onion Tartlette.
Course Two: Roasted Asparagus and Shallot Soup with White Chocolate Creme.
Course Four: Roasted Autumn Veggies with Cocoa Butter-Smashed Potatoes and White Truffle Oil Drizzle.
Course Five: Spice Pumpkin and Cranberry Creme Brulee with Milk Chocolate Center.
Posted by Owner, Eclipse Chocolat at 7:22 AM
Friday, November 14, 2008
Posted by Owner, Eclipse Chocolat at 10:24 AM
Wednesday, November 12, 2008
frozen peanut butter mousse petit four
[frozen peanut butter mousse+maldon sea salt+dark chocolate crumb crust]
aztec-cinnaroll bread pudding
[custard-soaked aztec-cinnamon roll bread pudding+38% milk chocolate cinnamon sauce]
pumpkin-dark chocolate pot de creme
[chilled 61% dark chocolate pot de creme+spiced pumpkin butter]
grilled white chocolate apple-cinnamon cake
[grilled apple-cinnamon cake studded with 31% white chocolate chips]
Posted by Owner, Eclipse Chocolat at 1:43 PM
Tuesday, November 11, 2008
Today I'm finishing up the last details on the next Seasonal Dessert Tasting Platter which will debut first thing tomorrow morning! I've always enjoyed working on the line-up, and as it rotates every six weeks, it's always kept me on my toes. And since we recently celebrated our first anniversary, I thought it would be fun to bring back one of our best desserts from this time last year. And for good measure, I'm including a new one in this little teaser, too.
Posted by Owner, Eclipse Chocolat at 5:03 PM
Monday, November 10, 2008
I'm a sucker for holidays, especially the cold ones. There's something about the crisp weather that makes me excitable. And of course the food. No fall holiday is complete without the food. So here at Eclipse we're gearing up to celebrate our Thanksgiving Dinner a full week early!
I've done a lot of recipe testing for our next Prix Fixe Chocolate Tasting Dinner, and those who came to our Anniversary Party had a taste of what's to come. Among the truffles and wine and other chocolate-goodies, we sampled our Savory Bread Pudding with Dark Chocolate Jus.
As I have said time and time again, I am a big fan of bread pudding... and the heavier the better. I must admit, though, for the dozen-or-so bread puddings that have been featured here, I have yet to step outside of the box and go savory on one of them. I know what you're thinking "Stepping outside of box is so a problem Will has when it comes to food". Well this time it was different.
Each Seasonal Dessert Tasting Platter we feature has a bread pudding as one of the four desserts, and since it rotates each six weeks... well it's been a lot of bread pudding. This time, however, I uncovered a savory concept of this favorite to feature at our next dinner: Autumn Harvest. Bound with all heavy cream and eggs instead of meat stock, it's pretty much Thanksgiving dressing on crack. My version showcases a sauteed veggie mixture common to dressing, but is punctuated with the addition of morels and dates. The extravagance of the morels adds a woody aroma and texture that isn't far from the dressing my grandmother used to make with turkey giblets, but of course mine remains vegetarian. It's pretty much the best of both worlds.
The finished plating is dressed with a dark chocolate jus made from an intense beef reduction and, of course, an extra brute cocoa for body and flavor. We have a roasted veggie-cocoa sauce to keep the experience truly vegetarian, as many of our clients prefer such. The remainder of the dinner looks like this:
Chilled White Chocolate Roasted Corn Pudding
Cocoa-caramelized Onion Tartlette
Cranberry-peppercorn Champagne Aperitif
Roasted Asparagus Soup with White Chocolate Creme
Savory Bread Pudding with Dark Chocolate Jus
Roasted Root Veggies with Cocoa Butter-Smashed Potatoes & Shaved Parmesan
Milk Chocolate Creme Brulee Duo of Cranberry and Pumpkin
Posted by Owner, Eclipse Chocolat at 11:16 AM
Sunday, November 9, 2008
Just a quick thank you to every out there who has made my first year of business a success! Here's to twelve more months of chocolate!
And to those I owe so much, I couldn't have done it without you. I'm thrilled to share my life with each of you: Ray, Zach, Rachel, Victor, Tanya, Sean, Rich & Megan, Ben, my Dad, and about a million other people...
Posted by Owner, Eclipse Chocolat at 12:19 PM
Friday, November 7, 2008
People keep asking me for more details on our event tomorrow, so I figured I would take this moment to elaborate.
Posted by Owner, Eclipse Chocolat at 2:44 PM
Thursday, November 6, 2008
Posted by Owner, Eclipse Chocolat at 11:15 AM
Wednesday, November 5, 2008
We're having our next Wine and Truffle Tasting Event tonight and I've got another brand new truffle to share with our guests. Pomegranate Sage is an infusion that I first came up with in fall of 2006, but as it only makes a brief appearance this time each year, it always seems fresh and exciting to me!
Beginning with a canvas of 61% dark chocolate ganache, I add a reduced pomegranate syrup to the infusion for an intense acidity that isn't typically found in my collection. On the palate it comes across as a berry-like familiarity that most people first associate with dark cherry. The finished ganache is then enrobed in more 61% dark chocolate and topped with organic sage powder. We're serving tonight at the tasting event with our Coppola Merlot which as a characteristic wine of that type is rich in dark cherry notes. The finish of sage is a slight accent that is heightened with the addition of the Merlot.
If you're missing the event tonight, this is a series that we are hoping to host every first and third Wednesday of the month. That makes the next event November 19th! usually these will be $20 for four truffles paired with four wines, but the next event will be with cheeses from Venissimo (our artisanal neighbor in Mission Hills) so it will be $25. As always, we take reservations since our space fills up quickly. Email if interested, firstname.lastname@example.org.
Posted by Owner, Eclipse Chocolat at 10:59 AM
Tuesday, November 4, 2008
Well it's finally getting cold and San Diego and I, for one, am ready to take a trip to haul a cord of firewood back to my cozy little apartment down the street from the cafe. After all, what's a brisk evening in SD good for without cuddling in front of a warm fireplace? Add a few autumn-influenced chocolates to the scenario and you'll be all set.
Posted by Owner, Eclipse Chocolat at 1:21 PM