Thursday, October 6th, 2011
So what do you do when handed an irresistible invitation that reads, Scharffen Berger® Chocolate Maker Invites You to an Evening of Elevated Desserts with Acclaimed Pastry Chefs Elizabeth Falkner and Johnny Iuzzini? If you love chocolate and eat dessert first, you say “Yes, please!” and head to the event with the resident Food Editor (the lovely Erica Clark) to watch the chefs give new twists to classic sweets using Scharffen Berger® chocolate.
Foodies and fans of “Top Chef: Just Desserts” will recognize Johnny Iuzzini as one of the head judges (alongside Gail Simmons) and Elizabeth Falkner as one of the guest judges from season one. Iuzzini cut his teeth at Payard and is now the Executive Pastry Chef at Jean Georges restaurant in New York City while Falkner will soon be appearing on “The Next Iron Chef” and is the brainchild behind Orson restaurant and Citizen Cake bakery/ice cream parlor in San Francisco, CA.
In a room mostly full of women (yes, we do love our chocolate), Iuzzini started his demonstration of creating “Chocolate Pudding with Passion Fruit Gelée, Whipped Chocolate Crème Fraîche, and Cacao Nibs,” which was inspired by Jell-O Pudding Face ads, while Falkner began her demonstration of “Chocolate Gelato Sundae,” which was inspired by her love for ice cream. In order to make the ice cream solidify faster, Falkner used liquid nitrogen to freeze the milk-sugar mixture, which gave the demo a science-lab feel. (Both recipes are featured after the jump below.)
The audience was then divided into two groups to learn how to make each dessert (while wearing chefs hats and aprons). Ending up in Iuzzini’s group, I mixed dry ingredients (those are my hands, on the right, and me with Iuzzini, below) and watched as unsweetened natural cocoa powder and bittersweet chocolate became a trifle with layers of passion fruit gelée, devil’s food cake (that incorporated mayonnaise), chocolate crumble, crème fraîche, pudding, and for garnish: passion fruit seeds and freeze-dried raspberries.
Afterwards, we were given a taste of the deeply delicious desserts — the chocolate pudding was a combination of sweet/sour and smooth/crunchy while the gelato sundae (garnished with chocolate cake bits, cocao nibs, and marshmallow cream) was a combination of sweet/bitter and crunchy/chewy.
Moms (and dads) all need a little “me” time, so if you’re a parent who loves chocolate, baking, and creating unusual spins on traditional desserts, consider making these two desserts as a treat for the family (the gelato sundae is more child-friendly, though you won’t need a nitrogen tank at home to make it!). Or enter the “Elevate a Classic Dessert with Scharffen Berger® Chocolate Contest” for a chance to win a grand prize of $10,000. The contest period is between October 1, 2011 – January 2, 2012.
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Friday, September 16th, 2011
Summer is definitely over in New York. The chill in the air has everyone pulling out their jackets and packing away swimsuits and sundresses. But one of my summer faves that I’m not going to put into winter storage is the Yonanas maker. The device blends frozen bananas into an icy treat that has the consistency of soft serve ice cream. The mild taste of the bananas is a great base for your favorite toppings. I like adding a few pieces of mint chocolate to mine—when it’s all blended together it tastes just like mint chocolate chip ice cream. Or try adding berries for a healthy after-school snack that kids will love.
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Friday, February 25th, 2011
The next time you’re in London and craving ice cream, head to the Icecreamists and try a scoop of “Baby Gaga.” The shop, located in Covent Garden, just introduced a new flavor of ice cream created from the breast milk of mothers. 15 women donated their breast milk (which was screened meticulously) after seeing an advertisement on the parent news site, Mumsnet.
Flavored with Madagascan and lemon zest, the ice cream sold out within the first few days, even though it cost 14 pounds per serving (that’s roughly $23 USD). The shop’s owner is also paying 15 pounds to each woman who wants to donate more breast milk.
According to the Daily Mail, “A costumed Baby Gaga waitress serves the ice cream in a martini glass filled with the breast milk ice cream mix. Liquid nitrogen is then poured into the glass through a syringe and it is served with a rusk. It can be served with whisky or another cocktail on request.”
The San Francisco Chronicles also reports that, last year, a chef from Klee Brasserie in New York City created cheese from his wife’s breast milk…but it was removed from the menu at the request of the health department.
Watch a video introducing the breast milk ice cream:
Would you eat breast milk ice cream or anything else made of breast milk? Would you donate your breast milk for food products?
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Monday, March 22nd, 2010
I love ice cream—and I love it even more when it’s free! Skip on over to your nearest Ben & Jerry’s tomorrow, March 23, from 12 to 8 p.m. to pick up your free cone. Not sure where the nearest store is? Click here to find a Ben & Jerry’s in your neck of the woods.
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Wednesday, April 30th, 2008
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In case you didn’t get your free fill yesterday at Ben & Jerry’s Free Cone Day, head for Baskin-Robbins this evening from 5 to 10 P.M. for 31 Cent Scoop Night at all 2700 stores nationwide. You don’t have to feel guilty about treating the kids, because the scoop is child-size (2.5 ounce). Plus, it’s supporting a worthy cause: Baskin-Robbins is donating $100,000 to the National Fallen Firefighters Foundation and honoring 31 firefighting heroes. Sweet.
Tuesday, April 29th, 2008
It’s my favorite day of the year… Free Cone Day at Ben & Jerry’s!!! Participating Ben & Jerry’s scoop shops around the world will be giving out free cones, no strings attached. I’m currently mapping out my plan of attack so that I can hit up as many scoop shops as possible after work…While you’re there, wish them happy birthday– Ben & Jerry’s is turning 30!
Random fact: In 2007 Ben & Jerry’s Scoop Shops gave away more than 1 million free cones worldwide. For you to consume that many scoops, you’d have to eat more than 416 ice cream cones each hour for every day of your life if you lived to be 100! Anyone up for the challenge (and inevitable ice cream headache?)
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