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r3lay3r
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Chocolate Ravioli with White Chocolate Crème Anglaise


This was a test for a possible Mother's day dessert and like NOLAGT I don't often make desserts.

Pasta Dough
1 cup all-purpose flour
3 tablespoons cocoa powder, plus more for dusting
2 tablespoons confectionary sugar
Pinch of salt
2 large eggs



Formed into a ball, wrapped in plastic and refrigerated for about 45 minutes


Off to making the filling.


Mascarpone cheese
Sugar
Melted white chocolate chips
Grand Marnier

Rolled the dough and then started filling. I have one of the ravioli makers, but decided to use the folded sheet method.




White Chocolate Crème Anglaise


1/2 cup heavy cream
1/2 cup half-n-half
3 tablespoon granulated sugar
2 egg yolks
2 1/2 ounces chopped white chocolate
1/2 teaspoon vanilla extract

Cream & half-n-half in pot to simmer


Eggs & sugar in bowl and beat until light yellow in color.

Half the hot liquid into the eggs to temper and then that back into the pat with the rest of the liquid. Simmered until sauce coated back of spoon. Strained while hot and then white chocolate chips & vanilla added and stirred until chocolate melted.


Cooked ravioli in simmering pot of sugar water until they floated


Served with a sliced/sugared strawberry



NOLAGT
Over there
Member since Dec 2012
11737 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

r3lay3r


My man


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NOLAGT
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Member since Dec 2012
11737 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

Very creative idea and good execution.



Was not an original idea but ill take the execution part Altho that ravioli press part was a bit of a train wreck.

I wanted the sauce thicker so it would stay in a smear-type state but since it didn't I just added some more. A full plate of it might have looked better for sure.

I think it would have held up to frying. I thought after the fact of trying to make some chocolate covered Oreos and batter deep fry dat


Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
1872 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Bump for the dinner submissions


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Darla Hood
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Boo, if we hold the submission deadline over till tomorrow morning, will that help HoustonChick get her entry in?


t00f
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
all of these entries look awesome ..


Darla Hood
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Near that place by that other place
Member since Aug 2012
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
t00f, you should’ve put some chocolate in that chili and submitted!


t00f
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Member since Jul 2016
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
hah. doing the chili that way is awesome.

first time.. will do again


NOLAGT
Over there
Member since Dec 2012
11737 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
You should do a homemade chocolate mayo









t00f
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

You should do a homemade chocolate mayo






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G Vice
LSU Fan
Lafayette, LA
Member since Dec 2006
12033 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Excellent submissions by everyone. Great documentation of the product and the process. I have no words.

NOLAGT that chocolate ravioli looks incredible.


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10
Btrtigerfan
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Disgruntled employee
Member since Dec 2007
16039 posts
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Chocolate Croissants

Ground cocoa nibs in milk overnight.

Made some dough with cocoa powder and the cocoa infused milk.

On the warm side for fermenting, so into the freezer it went.

Toasted some almonds and hazelnuts.

Burned two caramels before the third one was a success. Allowed to cool then made a praline' paste with all of that. It took about 12 minutes to come together.

Melted 69% chocolate with some milk chocolate.

Blended that with the praline'.

Butter layer.

First fold with the butter layer.

The chilled praline'.

Assembly many folds and chills later.

Proofing.

End result.


Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
10671 posts
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Whoa! Those look awesome. My husband would love those. Me too.

Your countertops ain’t bad, either.


MSMHater
Houston Astros Fan
Houston
Member since Oct 2008
22157 posts

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
I'm way out of my depth with this ingredient, so no submission for me. But y'all are killing it as usual. Dropper homebrewed a Porter? Hell yea! That's an entry that speaks to me!
This post was edited on 5/4 at 8:43 pm


cajunangelle
LSU Fan
eating a fried oyster/shrimp poboy
Member since Oct 2012
119907 posts
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
So I take it you didn't like the Duke's mayo thread?



There is Mexican chocolate & Rice in this thread, so we are covered for tomorrow.







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Btrtigerfan
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
Thank you Mrs. Darla. That's high praise.


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Btrtigerfan
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re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

I'm way out of my depth with this ingredient


I feel like it was the most difficult one yet.


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cajunangelle
LSU Fan
eating a fried oyster/shrimp poboy
Member since Oct 2012
119907 posts
 Online 

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
I love everyone's entries! So much talent! What does the orange mat thing do? Tell me like I am 5.


LSUBoo
Houston Astros Fan
Knoxville, TN
Member since Mar 2006
88275 posts
 Online 

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

Boo, if we hold the submission deadline over till tomorrow morning, will that help HoustonChick get her entry in?


She is working on it now.


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Btrtigerfan
LSU Fan
Disgruntled employee
Member since Dec 2007
16039 posts
 Online 

re: Submission Thread for F&DB Chocolate Challenge May 4, 2021
quote:

What does the orange mat thing do?


It's a Silpat mat that is non-stick and can take high heat. I had it out to pour out the caramel on. I lazily used it to bake the croissants on. For baking, I normally use parchment paper.


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