The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.
Shall we get started?
This recipe consists of 4 components (actually 5 counting the chocolate base). It combines a chocolate marquise, torched meringue, candied almonds and candied almond peel.
Originally the marquise had cayenne and tequila... instead I opted for orange extract and vodka. I exchanged the spiced almonds and tequila caramel for orange candied almonds and candied orange peel. The chocolate is very rich and I hoped to cut a little of that with the orange flavor... that and I love chocolate and orange combined!
You Will Need:
6 oz. of semisweet chocolate
3/4 c. heavy cream
1/4 tsp. salt
1/8 c. vodka
1/8 c. light corn syrup
1/2 tsp. orange extract
1/16 tsp. fresh cracked black pepper
1 Tbsp. unsalted butter softened
6 large egg yolks at room temperature
2 large eggs
1/3 c. sugar
2 Tbsp + 2 tsp. water
chocolate base * see recipe
1 c. heavy cream
1 c. Dutch process cocoa powder for rolling
6 large egg whites
3/4 c. + 2 Tbsp. sugar
splash of apple cider vinegar
1/4 tsp. vanilla
(Orange Candied Almonds)
1 lb almonds
1 egg white
1/2 tsp. orange extract
1 Tbsp. water
3 c. of sugar
(Candied Orange Peel)
1 orange with the rind & pith cut off in strips
3 c. sugar
1 c. water
In the last few minutes bring your sugar and water to boil in a small saucepan. It will be in the softball stage (235 degrees). With the mixer on low, add the syrup mixture to the eggs. Now turn it back on high and whip till the bowl cools, about 10 minutes.
In a separate bowl, whip the cream till soft peaks form. Then set aside.
Then gently fold in 1/3 of your whipped cream. Then gently fold in the rest.
Now freeze it for at least 3 hours. I froze mine overnight so I could make the rest of the recipe the following day.
Okay, now I made both the candied orange peels and orange candied almonds at the same time. Both are easy to make up ahead time.
Then put the water and sugar in the saucepan and bring it up to simmer. Add the peels and simmer for about 45 minutes. They should be soft and translucent. Then let them cool. You can save the syrup for iced tea to use later.
Now before you want to serve the chocolate marquise, take it out of the freezer and roll in your cocoa powder. They will melt quickly, so handle and move them as little as possible. Let them sit out for a few minutes so they are soft when served.
Then put the bowl over a pan of water (quick double boiler) and heat. Continue stirring till the mixture thickens and all the sugar is dissolved. The mixture will be warm.
Then put the bowl back on the mixer and whip the eggs till soft peaks form. Add your vanilla and continue to whip for another minute or two.
Plate your meringue and use a hand torch to finish the top.
I added my candied orange peel and almond to the plate and it was ready to serve! Enjoy. ...we did!