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!





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


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


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.



il_570xN.442268767_jutpSolange by Aris 1. Creole by Babette de Rozieres 2. Hammered long Triangle Bar Cuff Bracelet by Tasha West Jewelry Designs 3. SOUL-ANGEL by Arismendy Feliz-Freelance Illustrator/Painter Email:






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