Nothing says the holidays like peppermint and these three luscious desserts have peppermint in spades! The Peppermint Spiral is a layered dessert topped off with a chocolate roulade cake; the Peppermint Cake is a layer cake with peppermint buttercream frosting; and the Poet Glasses feature colored mint mousses that alternate with rich ganache, all topped off with festive holiday peppermint decorations, of course!

3 Peppermint Desserts to Make for Festive Holiday Celebrations

Peppermint Trifle Poet Glasses Recipe

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• Author: Chef Isaac Ortiz Montalvo
• Yield: 15, 6 oz Champagne Glasses 1x

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Description

A trifle infused with peppermint flavors in gorgeous layers.

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Ingredients

Scale 1x2x3x

• White chocolate cremeux (1 recipe)
• Ganache (1/2 recipe)

Optional garnishes:

• Vanilla whipped cream
• Holiday peppermint decorations

For the white chocolate cremeux:

(Makes 3 quarts)

• 2 gelatin sheets
• 8.5 oz heavy cream
• 9 oz whole milk
• 5 egg yolks
• 1 oz granulated sugar
• Mint essence, to taste
• 8 oz white chocolate, couverture
• ½ vanilla bean
• Food-safe coloring gel (pink and red)

For the ganache:

(Makes 4 quarts)

• 48 oz dark chocolate chips
• 48 oz heavy cream
• 12 oz unsalted butter

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Instructions

1. In a glass of your choosing, pipe in the colored white chocolate cremeux, alternating with ganache in between the layers, ending with the ganache as the final layer.
2. Decorate with fresh vanilla whipped cream and holiday peppermint decorations.

For the white chocolate cremeux:

1. Place the gelatine in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate, and vanilla. Blend well.
5. If using the food gel for the Peppermint Trifle Poet Glasses, divide the cremeux into three bowls, leaving one white, dying another pink and the third red.
6. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the ganache: 

1. Place the chocolate chips in a bowl large enough to hold all the ingredients.
2. Bring the cream and butter to a boil. Pour over the chocolate. Allow to sit for a few minutes to melt then mix with a stick blender until smooth.

Notes

You can experiment with dark and milk chocolate too.

Peppermint Cake Recipe

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• Author: Chef Isaac Ortiz Montalvo
• Yield: 12-15 Servings 1x

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Description

A moist peppermint cake with a sweet icing.

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Ingredients

Scale 1x2x3x

• White cake
• Simple syrup
• Italian peppermint buttercream
• White fondant (source online or in specialty cake-making stores)

Optional garnishes:

• Crystal sugar
• Peppermints or fondant peppermint decorations

For the white cake:

(Makes 2-8” cakes)

• 1 lb 8 oz cake flour, sifted
• 1.5 oz baking powder, sifted
• ½ oz salt
• 12 oz shortening
• 1 lb 14 oz granulated sugar
• 12 oz skim milk
• ¾ tbsp vanilla extract
• 1 tsp almond extract
• 12 oz skim milk #2
• 1 lbs egg whites
• Red colouring gel, to taste
• 2–8” greased and lined cake tins

For the Italian peppermint buttercream:

(Makes 3 quarts)

• 2 lbs 8 oz granulated sugar
• Water
• 3 lb unsalted butter, room temperature
• 1 lb 4 oz egg whites
• 3 tbsp vanilla
• 1 tbsp peppermint essence

For the simple syrup:

(Makes 15 oz)

• 10 oz granulated sugar
• 5 oz water
• 1 split vanilla bean

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Instructions

1. Level off both cakes so they’re smooth, then soak them in the simple syrup.
2. Cover each layer with the Italian peppermint buttercream, then chill 20 minutes.
3. Stack the cakes, then cover in white fondant, rolled out to 1/8”.
4. Brush the cakes with water, then coat the whole cake in crystal sugar. Decorate with peppermints or fondant peppermint decorations.

For the white cake:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine cake flour, baking powder, salt and shortening. Crumble together until the shortening is pea-sized.
3. Add sugar, skim milk #1, vanilla and almond extracts to the flour mixture. Mix until creamy and smooth. Slowly add skim milk #2 and the egg whites while mixing. Scrape down the bowl as needed, mixing for five minutes.
4. Divide the batter into two medium-sized mixing bowls, colouring one with red gel and leaving the other one white.
5. Place the red batter in one cake tin, and the white in the other.
6. Bake the cakes for 12-15 minutes until the cake is slightly browned and is spongey and springy.
7. Remove and allow to cool in the pans.

For the Italian peppermint buttercream:

1. Place the sugar in a large pan. Mix it with enough water to create a mixture with the consistency of wet sand.
2. Heat the sugar and water until the mixture reaches 240 degrees.
3. In a large bowl, whip the egg whites until just barely holding soft peaks.
4. Slowly add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
5. Add the butter in a pound at a time, whipping until the mixture has thickened and turned white and fluffy.

For the simple syrup:

1. Place all ingredients in a saucepan and bring to a simmer, ensuring the sugar is dissolved.
2. Remove from the heat and store in the refrigerator until ready to use.

Peppermint Spiral Recipe

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• Author: Chef Isaac Ortiz Montalvo
• Yield: 12 servings, if using 1 ½” x 4” molds 22-24 bite-size desserts, if using 1” x 2 ½” molds 1x

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Description

Elegant and full of chocolate and peppermint.

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Ingredients

Scale 1x2x3x

• A spiral silicone mould (1 ½” diameter x 4” tall)
• White chocolate cremeux
• Mint chip cream (1/2 recipe)
• Chocolate roulade (1/2 sheet pan)
• Chocolate mint mirror glaze
• Chocolate anglaise (1/2 recipe)

Optional garnishes:

• Chocolate petals or other chocolate garnish (optional)
• Chocolate cups
• Colored mint sauces

For the white chocolate cremeux:

(Makes 3 quarts)

• 2 gelatin sheets
• 8.5 oz heavy cream
• 9 oz whole milk
• 5 egg yolks
• 1 oz granulated sugar
• Mint essence, to taste
• 8 oz white chocolate, couverture
• ½ vanilla bean
• Food-safe coloring gel (pink and red)

For the mint chip cream:

(Makes 3 quarts)

• 2 gelatin sheets
• 8.5 oz heavy cream
• 9 oz whole milk
• 5 egg yolks
• 1 oz granulated sugar
• Mint essence, to taste
• .7 oz chopped white chocolate chips
• 8 oz white chocolate, couverture
• ½ vanilla

For the chocolate roulade:

(Makes 2-24”x19” cakes)

• 31 oz egg whites
• 24 oz granulated sugar
• 36 oz egg yolks
• 12 oz cake flour, sifted
• 3.5 oz cocoa powder, sifted

For the mint mirror glaze:

(Makes 2 ½ quarts)

• 1 ½ oz gelatin powder
• 8.5 oz water #1
• 14 oz condensed milk
• 21 oz white chocolate, couverture
• 10.5 oz water #2
• 21 oz granulated sugar
• 21 oz glucose
• ½ tsp mint essence

For the chocolate anglaise:

(Makes 1 quart)

• 34 oz heavy cream
• 1 vanilla bean, split and vanilla bean seeds scraped out
• 3 oz honey
• 11.25 oz egg yolks
• 3 oz granulated sugar
• 2 oz cocoa powder, sifted
• Finely grated zest of 1 lemon

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Instructions

1. Fill a spiral silicone mold halfway up with white chocolate cremeux, then pipe mint chip cream in the center, more chocolate cremeux, then top with a chocolate roulade disc.
2. Freeze overnight.
3. On the day you’re serving the Peppermint Spiral, unmould the dessert, glaze it with the chocolate mint mirror glaze. Place it in the center of a serving plate.
4. Garnish with white chocolate anglaise in chocolate cups then add chocolate petals.

For the white chocolate cremeux:

1. Place the gelatine in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate, and vanilla. Blend well.
5. If using the food gel for the Peppermint Trifle Poet Glasses, divide the cremeux into three bowls, leaving one white, dying another pink and the third red.
6. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the mint chip cream:

1. Place the gelatin in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate chips, chocolate, and vanilla. Blend well.
5. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the chocolate roulade:

1. Preheat the oven to 400 degrees.
2. Spray and line two 24×19” sheet pans.
3. In a bowl, whip the egg whites with 1/3 of the sugar to a medium peak.
4. In a second bowl, whip the yolks with the remaining sugar to the ribbon stage.
5. Fold in the sifted flour and cocoa into the yolk mixture.
6. Fold the whipped egg whites into the yolks.
7. Divide the batter between the two sheet pans and bake for 5-7 minutes until a cake tester inserted in the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan.

For the mint mirror glaze:

1. Place the gelatin in water #1 and allow to bloom. Microwave in short :5-:10 second bursts until dissolved. Put the bloomed gelatine in a separate bowl with the condensed milk with the chocolate.
2. In a saucepan, cook water #2, sugar, and glucose until the mixture reaches 220 degrees, then pour over the gelatin, condensed milk and chocolate mixture. Mix well and store in the refrigerator overnight.
3. The next day, when ready to use, heat to 105 degrees and use at 85-95 degrees.

For the chocolate anglaise:

1. Bring the heavy cream, vanilla bean seeds, and honey to a boil.
2. Whisk together the egg yolks, sugar, then temper in the hot cream. Cook the mixture until thick.
3. Strain the anglaise into a bowl and stir in the lemon zest. Cool in an ice bath.

Exuberant Peppermint: High-jumping dancer Masahiro Haneji puts some exuberant air between himself and the ground during this Russian-inflected passage of The Nutcracker. He and his colleagues bring athleticism and freshness to the choreography, and a smile to faces young and old–which is the same result the chefs at Nemacolin achieve in their minty holiday dessert creations. Of the several peppermint options they developed, we loved the look of their Peppermint Spiral.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

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The Marzipan Almond Tart is a feast for the eyes in a season made for feasting! This is not one to be rushed as you’ll need several days to make the ice cream and then an overnight stay in the freezer for the composed tarts before you do the final flourishes. But it’s worth it for a dessert that will have your guest applauding your patisserie skills! 

Marzipan Almond Tart Recipe

Serves 8-10

INGREDIENTS*

White sable tarts
White roulade
Frangipane cream
Colored sable tarts
Vanilla dusted sliced apples
Cranberry anglaise
Anglaise
Cran-vanilla ice cream
Marzipan apples

*Recipes found below

INSTRUCTIONS

Day before serving: 

1. Line a 5 ½ x 1” long, oval tart shell with a strip of the warm white sable.
2. Cut the roulade into an oval ring and place it on top of the sable shell.
3. Pipe the Cranberry frangipane cream almost to the top of the shell. Freeze overnight.

The day of serving:

1. Unmold the rings, then place a colored sable piece on top. 
2. Using a 1A round tip, pipe the cranberry frangipane cream on top. Gently place the dehydrated apples as garnish. 
3. To plate, place the each cake on an individual plate, finished with cranberry anglaise, anglaise, a cylinder of ice cream and finish with marzipan apples. 

Moving in Harmony: A lovely trio of artists moves in lithe harmony in this moment of Pittsburgh Ballet Theatre’s production of The Nutcracker, accompanied by Tchaikovsky’s “Dance of the Reed Flutes,” one of the most recognizable and beloved melodies of ballet music. The élan of this delicate tune is captured nicely by the Nemacolin pastry chef team in a wonderful Marzipan Almond Tart, garnished with cranberry mascarpone cream, dehydrated apple slices, and tiny marzipan apples. Wunderbar!

Vanilla Sable Recipe

Makes 10 Aligned 5 ½” x 1” Natural Colour sable in an oval long tart Shell & 12  5”x ¾ “ Red Sable Rectangles

INGREDIENTS

28 oz cold, unsalted butter, diced
42 oz all-purpose flour
18 oz powdered sugar
9 oz egg yolks
Red food gel, to taste

INSTRUCTIONS

1. Combine the butter, flour and sugar until pea-sized consistency then add the egg yolks. Mix together until just combined.
2. Divide in half, keeping one half natural no color and dying the other half red. 
3. Roll out to a ¼” thickness and cut into 5” x ¾” rectangles, place on a sheet-pan and refrigerate until ready to bake.
4. Bake for 4 minutes at 350 degrees, rotate, and bake for another four minutes. 

Note: Make this right before you’re ready to assemble the finished dessert so the sable is still warm and can more easily be fitted into the moulds. Or you can make them the day before, wrap them well, and store at room temperature. You can make the sable dough ahead of time and freeze it for up to 6 months, wrapped tightly. When you’re ready to use the dough, just thaw the day before baking them.

White Roulade Recipe

Makes 2-24”x19” sheet pans

INGREDIENTS

31 oz egg whites
24 oz granulated sugar
32 oz egg yolks
13 oz cake flour, sifted

INSTRUCTIONS

Preheat oven to 400°

1. In a bowl, whip the egg whites with 1/3 of the sugar to a medium peak.
2. In a second bowl, whip the yolks with the remaining sugar until the ribbon stage.
3. Fold the sifted flour into the yolk mixture.
4. Lastly, fold the whipped egg whites into the flour and yolk mixture.
5. Divide the batter between two lined and sprayed 24×19” sheet pans.
6. Place in the oven and bake for 5-7 minutes.
7. Remove from the oven and allow to cool in the pan to room temperature.

Cranberry Frangipane Cream Recipe

INGREDIENTS

4 oz almond paste, softened
6 oz granulated sugar
18 oz mascarpone cheese
½ tsp almond essence
2 ½ cups heavy cream
6 oz powdered sugar
1 tsp. Cranberry Paste or 1 cup Fresh Cranberries, chopped finely

INSTRUCTIONS

1. Cream the almond paste with the granulated sugar.
2. Once softened, add the mascarpone cheese, almond essence and mix for 2 minutes in a mixer, using the paddle attachment.
3. Scrape down the sides, switch the paddle attachment to the whisk attachment. Add the heavy cream, cranberry paste or the fine chopped fresh cranberries and powdered sugar and whip until soft peaks are formed. Do not overwhip.

Vanilla Dusted Apple Slices Recipe

INGREDIENTS

1 apple
2 cups cranberry juice
1 vanilla bean
½ tsp red gel
2 cups granulated sugar

INSTRUCTIONS

1. Slice the apple thinly using a mandolin. The slices should be wafer thin.
2. Make a simple syrup with the cranberry juice, vanilla bean, red gel and sugar. Bring to a simmer, add the apple slices and cook for a few seconds until they are flexible but still crisp.
3. Pat them dry and place them in a dehydrator for 48 hours or until completely dry. 

Crème Anglaise Recipe

Makes 1 quart

INGREDIENTS

34 oz heavy cream
1 vanilla bean, split and scraped
11.25 oz egg yolks
3 oz granulated sugar
Coarsely chopped fresh cranberries, to taste

INSTRUCTIONS

1. Bring the heavy cream and vanilla bean to a boil.
2. Reduce to a simmer, whisk together the yolks and the sugar, then temper in the hot cream. Continue to cook until thick and creamy.
3. Strain the anglaise into a bowl and cool in an ice bath.
4. When cool, divide in two. Leave one half as is and to the other, add in coarsely chopped cranberries. 

Cran-Vanilla Ice Cream Recipe

Makes 2-10”x4” containers

INGREDIENTS

56.6 oz whole milk
3 oz dry milk
10.6 oz granulated sugar
4.4 oz trimoline
5 oz unsalted butter
5.3 oz unsweetened cranberry puree
.44 oz ice cream stabilizer

To garnish:
Feuilletine flakes
Cocoa butter

INSTRUCTIONS

1. Gently heat all the ingredients together in a pan until dissolved. Mix with a stick blender.
2. Chill the ice cream base overnight. Place in an ice cream machine the next day, following manufacturers’ instructions.
3. When the ice cream is done, place in 4” x 1” cylindrical silicone molds and freeze overnight. You’ll need 8-10 molds for the finished dessert. Place in the freezer overnight.
4. Combine cocoa butter and feuilletine flakes. Roll each cylinder of ice cream in the mixture and return to the freezer until ready to assemble the dessert.

Note: trimoline is a thickening agent. You can substitute glucose syrup instead. You can make cranberry puree by blitzing cranberries.

Homemade Marzipan

Makes 12-15 mini marzipan apples (1 oz each)

INGREDIENTS

3.2 oz blanched almond flour
2.5 oz powdered sugar
.67 oz water
¼- ½ tsp almond extract
½ tsp food grade rose water
Red food gel, to taste
Green food gel, to taste

INSTRUCTIONS

1. Place the almond flour and powdered sugar in the bowl of a food processor. Add the water, almond extract, and rose water and pulse a couple of times until it holds together and forms a ball.
2. If the dough is too dry and doesn’t hold together, add a tiny bit more water. Make sure to add just enough to form a thick dough. If it’s too sticky and wet, add a bit more almond flour.
3. Place the dough on a clean surface, and separate a small piece – you’ll use this to make the green leaves. Add the red food gel to the larger ball and knead. You should have a red apple color. Repeat with green food gel with the smaller dough ball. Shape it into a log, wrap it in cling wrap, and refrigerate. It will firm up in the refrigerator. 
4. Remove from the refrigerator, shape 1 oz balls into mini apples. Shape the green into mini leaves and attach to the apples.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

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This is for the chocolate lover on your list. There are three desserts, all featuring Bolivian chocolate, loved for its smoothness and floral notes — just the thing for these three-holiday star attractions. You can find Bolivian chocolate at specialist shops or online.

Chocolate Bolivia Wild Entremet Cake Recipe

Makes 6 large-6 ½” round silicone molds (1 mold will feed 5-6 people; 30-35 people for 6 molds)

INGREDIENTS/MATERIALS*

Mezzanote cake (1/2 of the recipe baked into 1-24”x19” sheet pan)
Bolivian chocolate crème (x4 recipe)
Mild chocolate cremeux (x2 recipe)
Bolivian glaze (x1 of the recipe)
45% Bolivian ganache (1/2 of the recipe)
6 ½” round silicone mold

*Recipes found below

Optional garnishes:
Chocolate curls
Gold-dusted puffed rice

INSTRUCTIONS

1. Cut the Mezzanote into a round, about 1” smaller in diameter than the mold.
2. Fill the mold halfway up with chocolate crème, add a second layer of milk chocolate cremeux and another layer of chocolate cream, and fill up leaving about ¼” for the disk of Mezzanote cake.
3. Freeze overnight, unmold so the cake forms the base, glaze with the Bolivian glaze and decorate as desired using chocolate curls, Bolivian ganache, and gold dusted puffed rice.

Chocolate Bolivia Wild Cake Recipe

INGREDIENTS*

Old-fashioned chocolate cake
Bolivian milk chocolate ganache
Italian buttercream frosting
Red fondant
Wild cacao chocolate glaze

*Recipes found below

Optional garnishes:
Gold leaf
Fondant pieces
Flowers or chocolate flowers

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line and spray 3 each of 5”, 7”, and 9” size round pans.
2. Make the old-fashioned chocolate cake according to directions. Divide the batter: 3 cups per 5” pan; 3 ½ cups per 7” pan, and 4 cups per 9” pan. Bake for 35 minutes or until done.
3. Chill completely. While it’s cooling, you can make the Bolivian milk chocolate ganache, which should be chilled before using.
4. Level off each cake so it has a smooth top. Layer with ganache, crumb coat with buttercream frosting, chill and prepare to cover in red fondant.
5. Roll out the fondant to about 1/8”. Wrap around the cake.
6. Place cake supports in the bottom two, largest cakes. Place the larger cakes on a display board or platter, stacking the cakes from largest to smallest, decorating with fondant accents and glued together dried fondant pieces with melted chocolate glazing.
7. Add finishing touches such as gold leaf, flower or chocolate flowers.

Note: You’ll want to roll out your fondant drapes a week early to let them air dry before using.

Chocolate Bolivia Wild-Plated Cake Recipe

Makes 24-30 servings

INGREDIENTS/MATERIALS*

Mezzanote cake
Bolivian chocolate crème
Milk chocolate cremeux
Bolivian glaze
Cocoa soil
45% Bolivian Ganache
3” round silicone molds
Mini sphere molds

*Recipes found below

Optional garnishes:
Chocolate rings
Triple chocolate sauce
Gold-dusted puffed rice

INSTRUCTIONS

1. Cut the cake 1” smaller in diameter than the mold.
2. Fill halfway up with the chocolate crème, add a second layer with the milk chocolate cremeux and another layer of the chocolate cream, leaving about 1/4” to top with the Mezzanote cake.
3. For the mini sphere molds, fill the molds with milk chocolate cremeux and top with the mezzanote cake. Freeze overnight.
4. The next day, unmold and glaze with the Bolivian glaze — you can color the glaze if you like.
5. Decorate with chocolate rings, triple chocolate sauce, milk chocolate cremeux, cocoa soil, and gold-dusted puffed rice.

Jubilation and Chocolate: Many of us feel jubilation when chocolate hits our palates, thanks to a cascade of neurochemicals that flood the brain with pleasure. This piece for six dancers titled “Jubilation” elicits the same sort of thrill with its lively movement and invigorating color. Nemacolin’s chefs harness the wonderful character of chocolate with their Chocolate Bolivia Wild Entremet, whose layers of flavor echo the intricacy of the costumes and the choreography.

Old-fashioned Chocolate Cake Recipe

Makes 2-24”x19” sheet pans

INGREDIENTS

48 oz warm water #1
1.75 oz vinegar
.7 oz vanilla
30 oz granulated sugar
28 oz bread flour, sifted
5 oz cocoa powder, sifted
.9 oz baking soda
.3 oz salt
27 oz warm water #2
14 oz vegetable oil

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Line and spray two 24×19” sheet pans.
3. Mix water #1 with the vinegar and vanilla and set aside.
4. Place all the dry ingredients in the base of a stand mixer and combine.
5. Add water #2 and oil to the dry mixture, mix for 4 minutes on Speed two, scraping down the sides as you go.
6. Start adding the vinegar and water mixture from step two, scraping as you go. Mix for another 4 minutes.
7. Divide the batter between the pans and bake until a skewer inserted in the center comes out clean, around 11-12 minutes.
8. Remove and allow to cool in the pans.

Note: This is a versatile and vegan recipe that is used for the Chocolate Bolivia Wild Cake but it’s a favorite, so make it anytime you want a delicious cake!

45% Bolivian Ganache Recipe

INGREDIENTS

28 oz 45% Bolivian chocolate
14 oz heavy cream

INSTRUCTIONS

1. Place the chocolate in a bowl. Heat the cream and pour it over the chocolate. Allow to sit for a few minutes covered.
2. Whisk together gently, avoiding over-mixing.
3. Let set up and then whip.

Italian Buttercream Frosting Recipe

INGREDIENTS

2 lbs 8 oz granulated sugar
Water
1 lbs 4 oz egg whites
3 lbs unsalted butter, room temperature
3 tbsp vanilla

INSTRUCTIONS

1. In a pot, mix the sugar with enough water to create the consistency of wet sand.
2. Cook the sugar and water mixture until it reaches 240 degrees.
3. Whip the egg whites until they just barely hold soft peaks.
4. Slowly add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
5. Add the butter in one pound at a time and whip until the mixture has thickened and turned white. Add the vanilla.
6. Refrigerate until ready to use.

Bolivian Chocolate Crème Recipe

Makes 2 quarts

INGREDIENTS

¼ tsp gelatine powder
½ tbsp water
3 oz heavy cream
3 oz whole milk
1.2 oz egg yolks
4 tsp granulated sugar
3 oz Bolivian 68% chocolate

INSTRUCTIONS

1. Bloom gelatine and water, and then melt when ready.
2. Bring the heavy cream and milk to a boil. Reduce to a simmer. Whisk the yolks and the sugar, then temper in the hot cream and milk. Cook the mixture until thick and creamy.
3. Remove from the heat and pour over the chocolate to melt. Add in the melted gelatin.
4. Blend well, strain and cool in an ice bath.

Note: When using tablespoons, make sure you scrape and level for accuracy and consistency.

Mild Cremeux Recipe

INGREDIENTS

4.25 oz heavy cream
5.5 oz whole milk
3 egg yolks
.5 oz sugar
1 gelatine sheet
4 oz white chocolate, couverture
1 tsp vanilla extract

INSTRUCTIONS

1. Place the gelatine into a bowl, add the water and bloom.
2. Bring the cream and milk to a boil. Remove from the heat.
3. Beat together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a light simmer. Cook until it’s thick and creamy.
4. Strain into a bowl, add the gelatine, chocolate and vanilla.
5. Blend well. Chill overnight with plastic on it so a skin doesn’t form.

Mezzanote Chocolate Cake Recipe

INGREDIENTS

3.5 oz vinegar
1.25 oz vanilla
96 oz warm water #1
28 oz vegetable oil
54 oz warm water #2
60 oz granulated sugar
56 oz bread flour, sifted
10 oz cocoa, sifted
1.75 oz baking soda, sifted
1 oz salt

INSTRUCTIONS

1. Mix water #1 with the vinegar and vanilla and set aside.
2. Place all the dry ingredients in the bowl of a large stand mixer and combine.
3. Add water #2 and the oil to the dry mixture, mix for 4 minutes on speed two, scraping down the sides as needed.
4. Add the vinegar, vanilla and water mixture, for another 4 minutes on speed two, scraping down the sides as needed.
5. Bake at 350 degrees fan oven; 375 degrees conventional oven for around 10-12 minutes, testing with a cake tester in the center. If it comes out clean, take the cake out of the oven and allow to cool down.

Wild Cacao Chocolate Glaze Recipe

INGREDIENTS

20 oz dark glazing chocolate
20 oz 64% chocolate
1.6 oz gelatine sheets
10 oz sugar
5 oz water
12.5 oz whole milk
Red food gel, to taste, if required

INSTRUCTIONS

1. In a bowl, place both of the chocolates and melt over a bain marie.
2. Place the gelatine sheets in a bowl, cover with cold water and allow to bloom.
3. In a pot, make a simple syrup with the sugar and water, add the milk and warm it.
4. Pour the warm milk over the chocolate and then blitz it with a stick blender.
5. Squeeze the excess water from the gelatine, melt it (you can heat it in five second bursts in the microwave), and pour it into the glaze.
6. If the recipe requires it to be red, add enough food safe food gel to obtain a red color and blend together.

Cocoa Soil Recipe

INGREDIENTS

8 oz unsalted butter
5.3 oz granulated sugar
Pinch of sea salt
8.8 oz all-purpose flour, sifted
3.5 oz cocoa powder, sifted
½ tsp vanilla
1 whole egg
1.8 oz cocoa nibs

INSTRUCTIONS

1. Melt the butter with the sugar and salt. Remove from heat and add the flour, cocoa powder, vanilla and eggs and mix until well combined. Stir in the cocoa nibs.
2. Place on a parchment-lined tray and bake at 325 degrees for 8 minutes. Stir the crumbs and bake for 8 minutes more.
3. Remove from the oven, allow to cool, and place in an air-tight container in a cool, dry place.

Ganache Recipe

INGREDIENTS

48 oz heavy cream
12 oz unsalted butter
48 oz chocolate chips

INSTRUCTIONS

1. Place the cream and the butter in a saucepan and bring to the boil.
2. Place the chocolate in a bowl, remove the cream and butter from the heat and pour over the chocolate.
3. Let sit for a few minutes then blitz with a stick blender until smooth.

Crème Anglaise Recipe

Note: You can add cocoa powder to transform this into a dark chocolate anglaise or add milk chocolate cremeux to create a milk chocolate sauce.

Makes 1 quart

INGREDIENTS

3 oz granulated sugar
34 oz heavy cream
3 oz honey
11.25 oz yolks
1 vanilla bean, split and scraped
1 whole lemon, finely zested

INSTRUCTIONS

1. Bring the heavy cream, vanilla bean and honey to a boil.
2. Reduce the heat to a simmer, whisk together the yolks and sugar then temper in the hot cream. Cook the mixture until it is thick and creamy.
3. Strain the anglaise into a bowl and stir in the lemon zest. Cool in an ice bath.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

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