Wednesday, February 25, 2009
Wednesday, February 18, 2009
Grilled White Chocolate Carrot Gateaux
[grilled almond-carrot cake studded with 31% white chocolate chips]
Butterscotch-Macadamia Pudding with Cocoa Nibs
[whipped cream pudding+toasted macadamia nut+cocoa nibs+butterscotch sauce]
Roasted Banana Bread Pudding with Dark Chocolate Sauce
[custard-soaked bread pudding studded with roasted bananas+72% dark chocolate sauce]
Frozen Plombiere with Cherry-Peppercorn Compote
[cocoa-infused frozen plombiere+warmed cherry-pink peppercorn compote]
Posted by Owner, Eclipse Chocolat at 6:38 PM
Tuesday, February 17, 2009
Now that Vday is officially behind me, I can concentrate on putting this place back together. Yes, yes... I PROMISE to start making Azteca Cinnamon Rolls again regularly, but until then... I'm in full swing on the next Seasonal Dessert Tasting Platter.
If you don't remember (or have for some reason taken to regularly reading my blog yet not regularly coming into the cafe), the Seasonal Dessert Tasting Platter is a little gem that consists of four desserts that rotate every six to eight weeks. One is frozen, one is a cooled pudding, one is a grilled item, and since I seem to be unusually talented at making them (don't take my word for it, Mellopie will pledge) one is a bread pudding. The platter is always $12 and is fit for two to share. Add two drinks and you have a full evening out for under $20, and these days that seems just about right!
So today I baked off the first component for this next platter. After being out of it for a full week leading up to Vday, I am happy to say that I will be ready with the entire collection of four by tomorrow. Until then, let your taste buds do the tempting...
My Grilled White Chocolate Carrot Gateaux is a simple and tasty version of a French almond cake I once baked a few years ago. Bound by lots of eggs and almond meal (instead of refined flour), the finished cake is dense and custardy in texture. I added a large quantity of finely grated carrot and studded the batter with 31% white chocolate chips before baking. Without leavening the final cake seems suspiciously thin and unassuming, but I assure you it is satisfying. The finished flavor profile is simple and sweet, with slightly caramelized notes of vanilla and toasted almond. The real punch of the dessert is in what happens next... Before serving, we grill the chilled cake until the top and bottom surfaces develop a crunchy coating that reminds me of pan-fried french toast. It make the finish dessert sing! Take a look:
Posted by Owner, Eclipse Chocolat at 6:06 PM
Friday, February 13, 2009
With few spots remaining for our Valentine's Chocolate Tasting Dinner, we're already getting reservations for the next prix fixe concept in March. So here's the low-down...
Exclusively March 20th and 21st, join us at Eclipse for a Mediterranean Chocolate Feast featuring three courses for just $25 per person. Yes, just three courses for $25! This is the first of our new three-course dinner line-ups and we're excited about the new, lower price point. Join us Friday (6.5pm, 8.5pm) and Saturday (4, 6, 8pm) for the following:
Spinach and Spanikopita with White Chocolate, Dill, & Shallot
Beef and Lamb Kaftas with Cocoa Nib Rice Pilaf (Fried Falafel Veggie Option)
Orange Blossom and Hazelnut Bakalava with Dark Chocolate Sauce
We also have a Hummus and Grilled Haloumi Trio (Optional Starter- $12)
Call the cafe direct at 619.578.2984 or email at email@example.com. Space limited!
Posted by Owner, Eclipse Chocolat at 5:25 AM
Monday, February 9, 2009
So a lot of people have been calling to ask if their favorite truffle will be around for the big day. With 32 infusions and a case that only holds 16 flavors at a time, everything always seems to be in rotation around here. Well fret no more, I am excited to have finished my preliminary production schedule for the holiday's truffles and as such I am officially disclosing the line-up.
And since Vday is all about truffles, I'm going out of my way to make sure there is as much chocolatey goodness around the shop as possible. We're even dressing all of our boxes in burgundy ribbon. All you need do is pop in and we've got all of your sweetheart needs!
BUT WAIT... THERE'S MORE (said in sing-song infomercial voice).
All purchases $50 or more come complete with a complimentary Box of Two Truffles! That's an additional treat you can enjoy just for yourself after you've bequeathed to your heart's content. Who needs to know you kept a few bites to yourself?
And the infusions are...
***Drum roll please***
Lavender Sea-salted Caramel
Goat Cheese & Fig
Banana, Rum, Cigar
Double Dark Chocolate
Salted Coconut Milk
Bergamot Orange Peel
Peanut Butter Toffee
Cardamom Rose Petal
Balsamic Pink Peppercorn
Double Coconut Milk Caramel
Supplies limited, so I can't guarantee they will all here be for long. Stop in soon!
Posted by Owner, Eclipse Chocolat at 1:29 PM
Saturday, February 7, 2009
Posted by Owner, Eclipse Chocolat at 9:04 AM
Friday, February 6, 2009
More than a week has passed since my last post and the little Catholic boy deep inside me (I think he's still in there somewhere) is feeling terribly guilty about it. I'll make amends by posting at least a few more times before the big holiday, as long as I can find the time between drowning in a few thousand truffles.
Speaking of, we've been pouring our little hearts out making as many as possible before next weekend. I'm up to 32 different infusions in my bag of tricks and since my case only holds 16 at a time, many only make seasonal appearances. One that is guaranteed this time of year is a little ditty I made for the first time way back in Vday of 2004 when I was but a naive chocolatier with high hopes and cocoa-glazed dreams. Since then Cardamom Rose-Petal has made an appearance each Vday after.
Enrobed in a 61% dark chocolate shell, this ganache in infused with organic cardamom seeds and perfumed with a touch of rose water. The finished truffle is gilded with a candied rose petal imported from France. And what could be more apropos for your Valentine? Stop in early this week to insure its availability, I only did one sheet of these chocolates this year and it may be gone quickly!
Posted by Owner, Eclipse Chocolat at 8:51 AM