Dear Friends and Followers,
I had a blast at the Chocolate Show! I emcee’d the demos on Saturday and Sunday and I also had my own demos on each day. As always it was a wonderful experience, I am so glad I participated and people got to taste my food too! The tasting part is the most important for me because I want people to appreciate my food because they like it, not because I use the right adjectives in my videos or blog posts. I also personally cooked all the 150 panna cotta and 120 napoleons, which makes me extra proud. You will find the pictures here, and the recipes below.
GUITTARD DARK CHOCOLATE PANNA COTTA WITH ORANGE & GRAND MARNIER
- 1/2 cup whole milk
- 1 packet of unflavored gelatin (approximately 3 tsp)
- 2 cups half & half
- 1/2 cup sugar
- 5 ounces bittersweet or semisweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1 tbsp of Grand Marnier
- 1 tbsp of orange zest
Step No. 1: Pour the milk in a bowl, add the gelatin and let it bloom until the rest of the ingredients are ready.
Step 2: Place the cream and sugar in a medium sauce pan over medium heat. Stir from time to time to make sure that the sugar is completely dissolved. Bring the cream and sugar mixture to a boil.
Step 3: Place the chopped chocolate in a heatproof bowl. As soon as the cream and sugar mixture is boiling turn off the heat and pour the mixture over the chocolate. Let it sit for a couple of minutes.
Step 4: Stir the chocolate with the cream and sugar mixture until the chocolate is completely melted and the color of the mixture is uniform.
Step 5: Add to the chocolate mixture the aromatics (vanilla, orange zest and grand marnier) and stir to combine.
Step 6: Pour the milk and gelatin in the bowl and stir thoroughly with a whisk to make sure that all the ingredients are perfectly combined and the gelatin is completely dissolved.
Step 7: Transfer the panna cotta in ramekins or small silicon molds and let it cool and solidify completely (approx. 3 hours)
Step. 8: When you are ready to serve the panna cotta fill a baking dish with hot water and briefly immerge the ramekins, then revert on a serving dish. The Guittard Orange Dark Chocolate Panna Cotta can be decorated with fresh fruit or with candies orange zest.