dark chocolate mousse

There are many variations on this classic dessert but I find most of them don’t pack enough chocolate punch – too much filler and not enough of the good stuff!  This is a mousse for serious chocoholics. 600 g finely chopped high quality chocolate – the better your chocolate the better this will turn out. [...]

chocolate 102

This is the second article in my series about chocolate.  You can read the first article here. As I stated in ‘Chocolate 101′, a movement spearheaded by a global cabal of chocolate fanatics, pastry chefs and ethno-botanists, to rediscover the lost taste of authentic chocolate is afoot.  These activists are working to reveal the true [...]

flourless chocolate tart

There are many, many flourless tart recipes out there.  This one is simple, fast, and always works.  Just be careful not to over cook it.  We serve it often at Camilles. Ingredients: 16oz high quality chocolate – 70% – 75% cocoa mass, chopped small 16oz unsalted butter – chopped small 6 large free-run eggs 1 cup [...]

chocolate 101

Chefs love knowing the provenance of their ingredients.  Get a bunch of us together at one table and it won’t be long before talk turns to cold pressed extra virgin olive oil harvested from two hundred year old trees and ground in a stone mill built by the Romans; or artisanal rare breed goat’s milk [...]