A Thyme to Cook is Crazy about chocolate – in sweet & savory dishes alike. And we have been using this mystery component in mole sauce, as well as chili, beef stew, braised venison and even white fish! Try combining dark chocolate with bacon, pink peppercorns, chili peppers, wasabi, Indian curry, ginger, cinnamon, coarse sea salt, coco nibs or chocolate pearls.
Pictured to the right are two fantastic desserts he tried out last week – yes major diet hazard is working one flight of stairs away from the cookery kitchen! On the left, Grilled Pineapple, White Chocolate Poundcake & next to it Kahlua, Coco Nib Chocolate Tort with Molten Chocolate Ganache and Chocolate Pop Rocks. YUM!
And then here is Bill’s FAMOUS S’more ENTIRELY dipped in Ecuardorian Chocolate and then Graham Cracker Crumbs along side Chambord Wasabi Hot Chocolate with Vanilla Bean Ice Cream. Just perfect on a cold February afternoon.
We just can’t forget about all of the other fantastic creations Bill has experimented with lately – Chili Spiked Hot White & Dark Chocolate swirled together in mugs; White Chocolate Pineapple Coconut Triangles with “Absolut” Peppar Simple Syrup; Single Origin Chocolate Truffles with Basil and Espresso Salt; Dark Chocolate & Green Curry “Pearls” on White Chocolate Pot de Creme. And not to forget our tofu fans, here is one to win over your “I don’t do tofu” peeps – Bourbon infused Tofu layered with Homemade Caramel & Pecan Dipped ENTIRELY (by now you know there isn’t any other way) in Ecuadorian Dark Chocolate and then Lightly Sprinkled with Sea Salt. Way better then a Milky Way! Has your sweet/savory tooth surfaced yet? Give us a call – or better yet, call our CRAZY Pastry Chef, Bill!