Here at the Kenmore Live Studio Cafe des Architectes Executive Pastry Chef Patrick Fahy demonstrates how to prepare: Chocolate Soil with Passion Fruit, Black Sesame, and Malt; Criollo Chocolate Ganache with Tonga Vanilla, Cupuacu, and Egg Yolk Ice Cream; and Honey Parfait with Compari Raspberry and Balsamic. Watch to learn how to prepare some delicious dessert dishes from an expert chef! Click the “Like” button to become our fan at www.facebook.com to see the the rest of the recipes from this show and find other full shows, live entertainment, and more – plus, catch more fresh material like this LIVE at www.livestream.com Recipe: Chocolate soil with malt, black sesame, and passion fruit Chef: Patrick Fahy Chocolate powder: 40% cocoa powder 50% malt powder 10% roasted barley Chocolate ice cream: 4L Milk 240g Dark Chocolate 480g Cocoa Powder 400g Sugar 600g Honey 36 Egg yolks Heat the milk, honey, sugar, yolks, to 85 degrees Celsius. Blend in the cocoa and dark chocolate. Strain. Spin in an ice cream machine. Scoop small spoonfuls of ice cream, dip in chocolate, and roll in the chocolate powder. Store in freezer. Puffed wild rice: Fry the raw rice in 450 degree Fahrenheit oil for 5 seconds. Season with salt. Chocolate rocks: 60% dark chocolate 40% cocoa butter Pour mixture into a whip cream ISI canister at 35 degrees Celsius. Add 4 chargers. Shake well, place foam into a container, and put directly into the freezer. Black sesame paste: 100 grams sesame 50 grams sugar 25 …
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