Chocolate Inspiration: Off-White Rage!

November 16, 2014 was just like any other Sunday for me; wake up at 5am, start opening process for the restaurant’s brunch crowd, begin a laundry list of to-dos for our Thanksgiving Day Market Sale and try to get a meal in. Per usual, I had to web-search a few needed items and collect data for holiday foodie trends; therefore GOOGLE was my bestie until I was blindsided by the most beautiful OFF-WHITE amazing glamour and beauty of video director, Alan Ferguson and indie songstress, Solange Knowles. Some may ask, “What’s all the rage about a celebrity wedding?” I answer, “It’s not just rage. It is the modern, chic, simple, fabulosity and boldness in the visual narrative that juxtaposed a classic look and feel of New Orleans. I am inspired and will call it OFF-WHITE RAGE.”

Alan and Solange chose to have their nuptials ceremony at Marigny Opera House in New Orleans. Arriving on bicycles, the gorgeous natural-haired bride wore an off-white caped gown by Humberto Leon for Kenzo, accented with cuffed bracelets by Jill for Lady Grey and her handsome bearded partner was decked out in simple chic Lanvin. Ahhh, the beautiful boldness of modern loveliness gave me a jolt of creativity for Chocolate Spicy Joy!

chocolate-fudge-truffle-cheesecake

 

 

THE HAUTE CHOCOLATE GATEAU

8 oz. Chopped Bittersweet Chocolate (Ghirardelli)

1 1/4 Cup Heavy Whipping Cream

3 Eggs

1 tsp. Vanilla Bean Paste

1/8 tsp. Cardamom

Pinch of Cayenne Pepper

METHOD:

Melt chocolate in a double boiler; add cardamom and cayenne, stirring occasionally then remove from heat. With an electric mixer, beat eggs until stiff peak, pale, and doubled in volume (10 to 15 minutes with a hand-held mixer and about 5 minutes with a standing electric mixer). Once eggs are mixed stiff peak, fold into chocolate gently until fully combined.

In a separate bowl, beat cream until it forms soft peaks and beat in vanilla bean paste until just combined. Fold cream mixture into chocolate mixture until combined.

Heavily butter two 9” baking pans, parchment bottom of each, then pour entire mixture equally distributed amongst both pans. Place pans in a water bath (half of pan’s height); bake for approximately 15-18 minutes until firm. Please do not over-bake… Use toothpicks to test.

Once fully baked, remove from water bath and let cool until firm. Remove from pan, refrigerate for 30-40 minutes, pour ganache on layer 1 and allow to rest for 10 minutes, add layer 2, top with ganache and refrigerate until ready to serve. Goes great with Butter Pecan Ice Cream!

Ganache Topping

10 oz. Chopped Bittersweet Chocolate (Ghirardelli)

1 cup Heavy Whipping Cream

1 tbsp. Unsalted Butter (Melted)

2 tbsp. Pear Brandy

METHOD:

Heat milk in a sauce pot until almost boiling point and remove from flame. Add chopped chocolate to heated milk and let sit for approximately 3-5 minute until melting. Stir chocolate mixture gently until smooth; add brandy.

 

LOVEJONES’ WEDDING GIFT IDEAS:

9780714856841
il_570xN.442268767_jutpSolange by Aris 1. Creole by Babette de Rozieres 2. Hammered long Triangle Bar Cuff Bracelet by Tasha West Jewelry Designs www.etsy.com/shop/TashaWestJewelry 3. SOUL-ANGEL by Arismendy Feliz-Freelance Illustrator/Painter Email: Arismendy.feliz@gmail.com

 

 

 

 

 

chef LoveJones

Comfort Food and Healthier Eating Takes San Diego…

Chef Rodney LoveJones is one of Brooklyn, New York’s most promising “breakout” confectionery and comfort food talents. Noted especially for his creative spin on vintage recipes, Chef LoveJones captured the attention of many notable clients like President Bill Clinton, Celebrity Makeup Artist Sam Fine, Actress Sheryl Lee Ralph, Senator Vincent Hughes, Vanessa L. Williams and Model Mogul Tyra Banks. With his creations of such palate pleasers as Amaretto Pound Cake, Sweet Potato Cheese Cake, Haute ‘Chok-Lit’ quad Layer Cake and a Pecan Tart that does not disappoint true dessert connoisseurs.

Inspired by his beloved grandfather, William Samuel Jones, who conjured up extraordinary delectables, LoveJones mixes his own dessert repertoire with great personal style. Motivated by his grandfather’s mantra, “know your worth,” this urban-fashionisto switched gears in summer 2005. LoveJones departed a career in magazine publishing to create BILL JONES EPICURE—a brand devoted to those with refined taste, then creating a highly successful catering company.

Spring 2012, LoveJones switched gears, relocating to Southern California and joined forces with Diana Benedek, PhD of 2GOOD2B Bakery & Café located in the township of Encinitas. This synergy has created amazing Gluten-Free foods that served the same purpose: yummy treats! Whilst focusing on culture, bright flavors and style, he combines culinary business skill he will flourish in a new realm of conscience and healthy choices of eating.

Chef LoveJones is an alumnus of the Institute of Culinary Education and studied Hotel & Restaurant Management at New York University; he resides in San Diego, California.

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